Sunday, July 7, 2013


1 9-inch unbaked pie pastry shell
1/3 cup granulated sugar
1 tbsp cornstarch
1 can (8 1/4-oz) crushed pineapple, undrained

Combine the sugar and cornstarch in a saucepan; add pineapple.  Cook, stirring constantly, until the mixture is clear and thickened.  Cool and spread onto the bottom of the pastry shell.

1 brick (8-oz) cream cheese, softened
1/2 cup sugar
1/2 tsp salt
2 large eggs
1/2 cup milk
1/2 tsp vanilla extract
1/4 cup chopped pecans

Combine the cream cheese, sugar, and salt; mix until well blended.  Add the eggs, one at a time, mixing well after each.  Blend in the milk and vanilla extract.  Gently pour over the pineapple layer; sprinkle pecans over all.

Bake at 350 degrees for 35 minutes.  Remove from oven and allow to cool.

Garnish with pineapple slices and maraschino cherry halves before cutting to serve.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.