Yield: 1 servings
Measure | Ingredient |
---|---|
⅓ cup | Sugar |
1 tablespoon | Cornstarch |
⅞ cup | Crushed pineapple -- 8 oz. |
\N \N | Can |
1 \N | 9 inch pie crust -- unbaked |
1 cup | Cream cheese -- softened |
½ cup | Sugar |
1 teaspoon | Salt |
2 \N | Eggs |
½ cup | Milk |
½ teaspoon | Vanilla extract |
¼ cup | Pecans -- chopped |
1. For pineapple layer: combine sugar, cornstarch, and pineapple plus its juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. 2.
Blend cream cheese, sugar and salt in mixer bowl. Add 2 eggs, one at a time, beating well after each addition. Blend in milk and vanilla (if mixture looks slightly curdled, don't worry -- it bakes out).
Spread cooled pineapple mixture over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans. 3. Bake at 400 degrees for 10 minutes; reduce heat to 325 degrees and bake for 50 minutes. Cool before serving.
Recipe By : Jo Anne Merrill