PINEAPPLE CREAM CHEESE PIE

• 2 9-inch graham cracker pie crusts
• 1/3 C. Sugar
• 1 Tbsp. Cornstarch
• 1 8-oz. can Crushed Pineapple
• 1 8-oz. pkg. Cream Cheese, softened
• 1/2 C. Sugar
• 1/2 tsp. Salt.
• 2 eggs
• 1/2 C. Milk
• 1 tsp. Vanilla extract
• Preheat over to 400 degrees.

• Mix 1/3 C. Sugar and cornstarch in saucepan; add pineappple with juice and cook over medium heat, stirring constantly, until thick and transparent. Set aside.

• Mis cream cheese with remaining sugar and salt. Add eggs, one at a time, mixing throughly after each addition. Slowly add milk and vanilla, mixing until smooth

• Place pie shells on a baking sheet. Spread Pineapple filling in bottom of crust. Pour cream cheese filling on top. Bak 10 minutes at 400; reduce over temperature to 325 and bake 50 minutes longer. Cool before serving.