Ingredients
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 cup crushed pineapple not drained
- 8 ounces Philadelphia Cream Cheese
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1 9- inch unbaked pastry shell
- 1/4 cup pecans chopped
Method
- 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.
Kitchen Helper 2
Pie Plate 1
Pie Plate 2
Pie Plate 3
Notes
From Mrs. Steinmeyer
French Pineapple Pie
A vintage handwritten recipe for a French Pineapple Pie; make this pineapple pie with vanilla wafers, butter, eggs, powdered sugar, Dream Whip, crushed pineapple, Maraschino Cherries, and pecans.
Print Recipe
Ingredients
- 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
Method
- 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.
Kitchen Helper 2
Pie Plate 1
Pie Plate 2
Pie Plate 3
