Peach Pineapple Custard Pie Recipe
Ingredients
| Pastry for Single-Crust Pie | ||
| 1 21-ounce can peach pie filling | ||
| Crushed pineapple can | 1 8 1/4 Ounce, drained | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Package cream cheese | 1 3 Ounce, softened | |
| Eggs | 2 | |
| Sugar | 1/3 Cup (16 tbs) | |
Directions
Using your favorite recipe prepare pastry and roll it out.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool thoroughly on rack.
For filling, in mixing bowl combine pie filling and crushed pineapple; turn into the partially baked pastry shell.
In mixer bowl with electric mixer or rotary beater, beat together sour cream and cream cheese; add eggs and sugar, beating mixture till smooth.
Place pie shell on oven rack; pour sour cream-egg mixture over peach-pineapple layer.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 15 minutes.
Remove foil; bake for 15 to 20 minutes more or till crust is golden and filling is set.
Cool on rack.
Cover; chill to store.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool thoroughly on rack.
For filling, in mixing bowl combine pie filling and crushed pineapple; turn into the partially baked pastry shell.
In mixer bowl with electric mixer or rotary beater, beat together sour cream and cream cheese; add eggs and sugar, beating mixture till smooth.
Place pie shell on oven rack; pour sour cream-egg mixture over peach-pineapple layer.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 15 minutes.
Remove foil; bake for 15 to 20 minutes more or till crust is golden and filling is set.
Cool on rack.
Cover; chill to store.
Chef
