Pineapple Philly Pie Recipe
Ingredients
| Pastry for 1-crust 9-inch pie | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Crushed pineapple | 0 Can (10oz), undrained | |
| 1 8-oz. pkg. Cream Cheese, softened | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Eggs | 2 | |
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Pecans | 1/4 Cup (16 tbs), chopped | |
Directions
On lightly floured surface, roll pastry to 12-inch circle Place in 9-inch pie plate.
Turn under edge; flute.
Combine sugar and cornstarch in saucepan; stir in pineapple.
Cook, stirring constantly, until mixture is clear and thickened.
Cool; spread onto bottom of pastry shell.
Combine cream cheese, sugar and salt, mixing until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in milk and vanilla.
Pour over pineapple mixture; sprinkle with pecans.
Bake at 350°, 35 minutes.
Cool.
Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.
Turn under edge; flute.
Combine sugar and cornstarch in saucepan; stir in pineapple.
Cook, stirring constantly, until mixture is clear and thickened.
Cool; spread onto bottom of pastry shell.
Combine cream cheese, sugar and salt, mixing until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in milk and vanilla.
Pour over pineapple mixture; sprinkle with pecans.
Bake at 350°, 35 minutes.
Cool.
Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.
Chef
