PINEAPPLE CREAM CHEESE PIE
1 (8-9 oz.) can crushed pineapple, undrained
1/3 cup sugar
1 Tbsp. cornstarch
1 (9-inch) unbaked pie shell
1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup milk
1/2 tsp. vanilla
1/4 cup chopped nuts
Preheat oven to 400 degrees F.
Combine (with its liquid), sugar and cornstarch in a saucepan; cook until clear.
Pour into 9-inch unbaked pie shell; set aside.
Beat together remaining ingredients, except nuts. Spoon over pineapple layer in pie shell. Sprinkle nuts on top.
Bake at 400 degrees F for 10 minutes. Reduce heat to 325 degrees F (leave pie in oven) and bake additional 50-60 minutes or until done.
Makes 1 (9-inch) pie
Adapted from source: Philadelphia Cream Cheese, 1950's
From: Judy/AZ - 11-03-97
1 (8-9 oz.) can crushed pineapple, undrained
1/3 cup sugar
1 Tbsp. cornstarch
1 (9-inch) unbaked pie shell
1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup milk
1/2 tsp. vanilla
1/4 cup chopped nuts
Preheat oven to 400 degrees F.
Combine (with its liquid), sugar and cornstarch in a saucepan; cook until clear.
Pour into 9-inch unbaked pie shell; set aside.
Beat together remaining ingredients, except nuts. Spoon over pineapple layer in pie shell. Sprinkle nuts on top.
Bake at 400 degrees F for 10 minutes. Reduce heat to 325 degrees F (leave pie in oven) and bake additional 50-60 minutes or until done.
Makes 1 (9-inch) pie
Adapted from source: Philadelphia Cream Cheese, 1950's
From: Judy/AZ - 11-03-97
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