Cheese Pineapple Pie
Yield
6 servingsPrep
25 minCook
60 minReady
95 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pineapple layer | |||
| ⅓ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 8 | ounce can |
pineapple
crushed, with juice |
|
| Cream cheese layer | |||
| 8 | ounce |
cheese
softened |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
unbaked, 9-inch |
|
| ¼ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pineapple layer | |||
| 79 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 8 | ounce can |
pineapple
crushed, with juice |
|
| Cream cheese layer | |||
| 231.2 | ml/g |
cheese
softened |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
unbaked, 9-inch |
|
| 59 | ml |
pecans
chopped |
|
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan.
Cook over medium heat, stirring constantly until mixture is 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℉ (200℃) for 10 minutes; reduce heat to 325℉ (160℃) and bake for 50 minutes.
Cool.
