Re: Pies & Pastries
Cream Cheese-Pineapple Pie
PINEAPPLE LAYER:
1/3 cup sugar
1 tablespoon cornstarch
1 can (8 ounces) crushed pineapple with juice
CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened to room temperature
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla
1 9-inch unbaked pie shell
1/4 cup chopped pecans
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture i thick and clear. Cool; set aside.
Blend cream cheese, sugar and salt in mixer bowl. Add 2 eggs, one at a time, beating after each addition.
Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry-it bakes out.)
Spread cooled pineapple layer over bottom of pie shell.
Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400° for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.
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My most prized heirloom is my great-grandmother's iron skillet.
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