Creamy Pineapple Pie Recipe
Ingredients
| Cream cheese | 1 , softened | |
| Sugar | 1 Cup (16 tbs), divided | |
| Salt | 1/2 Teaspoon | |
| Eggs | 2 | |
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1/2 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Crushed pineapple | 1 Can (10oz), undrained | |
| 1 unbaked pastry shell (9 inches) | ||
| Pecans | 1/4 Cup (16 tbs), chopped | |
Directions
In a mixing bowl, beat the cream cheese, 1/2 cup sugar and salt until smooth.
Add eggs, one at a time, beating well after each addition.
Blend in milk and vanilla; set aside.
In a small saucepan, combine cornstarch and remaining sugar.
Stir in pineapple; bring to a boil, stirring constantly.
Boil for 2 minutes.
Pour into pastry shell; spoon cream cheese mixture over top.
Sprinkle with pecans.
Bake at 400° for 10 minutes.
Reduce heat to 325°; bake 45-50 minutes more or until center is set.
Cool completely; chill before serving.
Add eggs, one at a time, beating well after each addition.
Blend in milk and vanilla; set aside.
In a small saucepan, combine cornstarch and remaining sugar.
Stir in pineapple; bring to a boil, stirring constantly.
Boil for 2 minutes.
Pour into pastry shell; spoon cream cheese mixture over top.
Sprinkle with pecans.
Bake at 400° for 10 minutes.
Reduce heat to 325°; bake 45-50 minutes more or until center is set.
Cool completely; chill before serving.
Chef
