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Pineapple Cream Cheese Pie
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Pastry for 1 crust 9 inch pie
1/3 cup sugar
1 tbl. cornstarch
1 8-1/4 can crushed pineapple, undrained
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 pecans
On a lightly floured surface, roll pastry to 12 inch circle. Place in 9 inch pie plate.
Turn edge under; flute.
Combine sugar and cornstarch in a 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 35 minutes. Cool. Garnish with pineapple slices and maraschino cherries.
Keep chilled.
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