Pi-neapple Cream Cheese Pi(e)

This is an instructable to be entered in the Pi Day Pie Challenge.
One of the pies shows the symbol of Pi, the Greek letter.  The other has a circle of pineapple at the center.  Dough in the center of the circle and around its perimeter form hexagons, which represent a way to approximate the value of Pi.
The pies have a cream cheese filling over crushed pineapple, inside a graham cracker or pastry crust.

Thanks to Joe P. at a random cooking website for providing the outline of this recipe.

Ingredients:
9" pie crusts- 2 (I used one graham cracker and one pastry, but feel free to use any one you want.)
Corn Starch- 2 tablespoons
Salt- 1/2 teaspoon
Cream Cheese (softened)- 1 package (8 oz.)
Dough sheet- 1 package
Milk- 1/2 cup
Crushed pineapple with juice- one 20 oz. can
Sliced pineapple with juice- one 20 oz. can
Vanilla extract- 1/2 teaspoon
Eggs- 2
Sugar- 1/2 cup

Utensils:
Whisk
Large mixing bowl
Spatula
Measuring cups
Medium saucepan
Electric mixer (not pictured)

Firstly, preheat your oven to 400 degrees Fahrenheit.  Depending on the strength of  your oven, you may want to do this later.

Combine crushed pineapple, 1/3 cup sugar, and cornstarch in your saucepan.  Put on low heat, and stir sparingly until the mixture seems to be the consistency of jelly.

In the mixing bowl, whip cream cheese and whip in sugar and salt until the substance is smooth.  Add eggs, vanilla, and milk then beat until the ingredients have been combined evenly.  This should be a liquid.

Pour half of the pineapple mixture into each crust.  
Then, pour half of the cream cheese mix over each pineapple layer.

For ten minutes, bake in the oven preheated to 400 degrees.  After this, reduce heat to 325 degrees Fahrenheit and bake for 25 minutes.  Take out the pies so you can use the sheet of dough to decorate the pies with pi.  Put the pi'd pies back in the oven for a final 30 minutes.
From here, you can eat it hot or cold, with whipped cream or ice cream.
Enjoy your pi!