Sunday, July 7, 2013

PINEAPPLE CREAM-CHEESE PIE

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.


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