Pineapple-cream cheese layered pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| ⅞ | cup | Crushed pineapple -- 8 oz. |
| Can | ||
| 1 | 9 inch pie crust -- unbaked | |
| 1 | cup | Cream cheese -- softened |
| ½ | cup | Sugar |
| 1 | teaspoon | Salt |
| 2 | Eggs | |
| ½ | cup | Milk |
| ½ | teaspoon | Vanilla extract |
| ¼ | cup | Pecans -- chopped |
Directions
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