Pineapple "Philly" Pie
1/3 cup sugar
1 tablespoon cornstarch
1 cup crushed pineapple (not drained)
1 package (8-ounces) Philadelphia Cream Cheese
1/2 cup sugar
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 9-inch unbaked pastry shell
1/4 cup pecans, chopped
Blend 1/3 cup of sugar with cornstarch and add pineapple. Cook, stirring constantly until mixture is thick and clear. Cool. Combine cream cheese with 1/2 cup sugar and salt; stir until smooth and well blended. Add eggs, one at a time, stirring well after each egg is added. Blend in milk and vanilla. Spread cooled pineapple mixture over bottom of the unbaked shell. Pour in cream cheese mixture and sprinkle with the chopped pecans. Bake at 400-degrees 10 minutes, reduce heat to slow (325-degrees) and bake 50 minutes more. Cool before serving.
From Mrs. Steinmeyer
French Pineapple Pie
12 ounce package vanilla wafers
1/2 cup margarine or butter
3 eggs, whole
2 cups powdered sugar
1/2 pint cream or 1 package dream whip
1 cup drained crushed pineapple
1 small bottle maraschino cherries, drained and cut-up
1 cup chopped pecan meats
Crush a 12-ounce package of vanilla wafers and line pie pan with 1/2 of the crumbs.
Beat until light 1/2 cup of margarine or butter and add 3 whole eggs, one at a time and beat well. Add 2 cups powdered sugar and spread over the crumbs.
Whip1/2 pint of cream or 1 package dream whip until stiff. Fold in 1 cup drained crushed pineapple, 1 small bottle maraschino cherries drained and cut-up, and 1 cup chopped pecans. Put this over the other mixture and sprinkle rest of crumbs on top. Chill.