| 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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