1 Pie
1/3 c Sugar
1 tb Cornstarch
1 cn (9 oz) Crushed Pineapple
– do not drain
1/2 lb Cream cheese
1/2 c Sugar; additional
1/2 ts Salt
2 Eggs
1/2 c Milk
1/2 ts Vanilla
Blend 1/3 cup sugar with the cornstarch. Add pineapple; cook,
stirring constantly, until thick and clear. Blend cream cheese
(softened to room temperature) with 1/2 cup sugar and the salt. Add
eggs, one at a time, stirring well. Blend in milk and vanilla.
Spread pineapple mixture over the bottom of a 9-inch unbaked pie
shell. Pour in cream cheese mixture. Bake in 400 F oven for 10
minutes; reduce heat to 325 F for 50 minutes. Cool before serving.
Irene Eaton; Our Favorite Recipes, Kennebunkport (ME) Baptist Church
Ladies Society
MM by Dave Sacerdote
