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