1/3 c Sugar
1 tb Cornstarch
7/8 c Crushed pineapple — 8 oz.
Can
1 9 inch pie crust — unbaked
1 c Cream cheese — softened
1/2 c Sugar
1 ts Salt
2 Eggs
1/2 c Milk
1/2 ts Vanilla extract
1/4 c Pecans — chopped
1. For pineapple layer: combine sugar, cornstarch, and pineapple plus
its juice in a small saucepan. Cook over medium heat, stirring
constantly until mixture is thick and clear. Cool; set aside. 2.
Blend cream cheese, sugar and salt in mixer bowl. Add 2 eggs, one at
a time, beating well after each addition. Blend in milk and vanilla
(if mixture looks slightly curdled, don’t worry — it bakes out).
Spread cooled pineapple mixture over bottom of pie shell. Pour cream
cheese mixture over pineapple; sprinkle with pecans. 3. Bake at 400
degrees for 10 minutes; reduce heat to 325 degrees and bake for 50
minutes. Cool before serving.
Yields
1 Servings