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.
List of Pies | Front Page of Cook Book

                       
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