PINEAPPLE CHEESE PIE
1 (9 ounce) can crushed pineapple
1/3 cup plus 1/2 cup sugar, divided use
1 tablespoon cornstarch
1 (8 ounce) package cream cheese, at room temperature
Pinch of salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla
1 unbaked 9-inch pie shell
Chopped pecans (optional, for topping)
Preheat oven to 400 degrees F.
In saucepan, cook pineapple with juice, 1/3 cup sugar and cornstarch until mixture is clear and thick. Cool.
In bowl, blend cheese, salt and 1/2 cup sugar. Beat in eggs, 1 at a time, and add milk and vanilla.
Spread pineapple mixture in pie shell. Pour in cream cheese mixture. Sprinkle with nuts, if using.
Bake at 400 degrees F for 10 minutes, then reduce heat to 325 degrees, and bake an additional 50 minutes. Cool, then chill. Will keep for days.
Makes 8 servings
Source: Mrs. W.R. Jennings, Express-News Cookbook 1978
1 (9 ounce) can crushed pineapple
1/3 cup plus 1/2 cup sugar, divided use
1 tablespoon cornstarch
1 (8 ounce) package cream cheese, at room temperature
Pinch of salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla
1 unbaked 9-inch pie shell
Chopped pecans (optional, for topping)
Preheat oven to 400 degrees F.
In saucepan, cook pineapple with juice, 1/3 cup sugar and cornstarch until mixture is clear and thick. Cool.
In bowl, blend cheese, salt and 1/2 cup sugar. Beat in eggs, 1 at a time, and add milk and vanilla.
Spread pineapple mixture in pie shell. Pour in cream cheese mixture. Sprinkle with nuts, if using.
Bake at 400 degrees F for 10 minutes, then reduce heat to 325 degrees, and bake an additional 50 minutes. Cool, then chill. Will keep for days.
Makes 8 servings
Source: Mrs. W.R. Jennings, Express-News Cookbook 1978
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