Delaware Cream Cheese-Pineapple Pie
Yield
1 piePrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 8 | ounces |
pineapple
crushed |
|
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
|
|
| ¼ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 231.2 | ml/g |
pineapple
crushed |
|
| 231.2 | ml/g |
cream 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)
|
|
| 59 | ml |
pecans
chopped |
|
Directions
Combine sugar, cornstarch and pineapple plus juice.
Cook over medium heat, stirring constantly until mixture is think and clear.
Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition.
Blend in milk and vanilla.
Spread cooled pineapple layer over bottom of pie shell.
Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400℉ (200℃). for 50 minutes.
