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Recipe: Pineapple Philly Pie (Philadelphia Cream Cheese recipe, 1950's)

Desserts - Pies and Tarts
PINEAPPLE PHILLY PIE



1/3 cup sugar
1 tablespoon cornstarch
1 cup crushed pineapple (not drained)
1 (8 oz.) pkg. Philadelphia Brand Cream Cheese
1/2 cup sugar
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla
1 (9-inch) unbaked pastry shell
1/4 cup chopped pecans

Blend the 1/3 cup of sugar with the cornstarch and add the pineapple. Cook, stirring constantly, until the mixture is thick and clear. Cool.

Place the cream cheese in a bowl and cream it until soft and smooth. Slowly blend the 1/2 cup of sugar and salt into it. Add the eggs, one at a time, stirring well after each egg is added. Blend in the milk and vanilla.

Spread the cooled pineapple mixture over the bottom of the unbaked pastry shell. Pour in the cream cheese mixture and sprinkle with the chopped pecans.

Bake in a hot oven, 400 degrees F, for 10 minutes, then reduce the heat to a slow oven, 325 degrees F, and bake for an additional 50 minutes. Cool before serving.

Makes 1 (9-inch) pie, 8 servings
Source: Recipe booklet: 44 Wonderful Ways with Philadelphia Brand Cream Cheese, 1950's
MsgID: 0110152
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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