| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies, Crusts | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe By : Jo Anne Merrill From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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