PINEAPPLE CREAM CHEESE PIE

Pineapple Cream Cheese Pie

This recipe makes one pie……….For two pies  (follow  my instructions  to the side)

1/3 cup sugar

1 tablespoon cornstarch

1 9-oz. can crushed pineapple,not drained  ( 20 oz can of pineapple crushed)

1/2 lb. pkg  Cream Cheese (2 pkgs of cream cheese)

1/2 cup sugar (1 cup sugar)

1/2 tsp salt (1 tsp)

2 eggs

1/2 cup milk

1/2 tsp vanilla

1 9-inch unbaked pie pastry shell

1/4 cup chopped pecans

First make your pie crusts. MIX -CHILL- MOLD.. (I used my never fail pie crust recipe you can find it  on this site)  …. or have a pre made one ready to go -unbaked

Blend the 1/3 cup of sugar with the cornstarch and add the pineapple. Cook stirring constantly until the mixture is thick and clear. Cool

blend the cream cheese softened at room temp with the 1/2  cup of sugar and salt. Add the eggs one at a time stirring well after each egg is added. Blend in the milk and vanilla.

Spread the cooled pineapple mixture over the bottom of the unbaked pie shell.

pour in the cream cheese mixture and sprinkle with the chopped pecans. ( I didn’t have many pecans so I mixed what I had INTO my batter)

Bake in a moderately hot oven, 400 degrees for 10 minutes. then reduce the heat to a very moderate oven 325 and bake for an additional 50 minutes.

they come out puffed and browned

CHILL COMPLETELY THROUGH IN FRIDGE  before serving

(I was in a hurry for my kids to get some so I cheated and stuck mine on a big cookie sheet and put in the Freezer to chill faster… LOL we don’t care if it is pretty only if it tastes good..)

Garnish top with chunks of pineapple if desire.

. I went a step further and made lemon sour cream glaze to drizzle over my pineapple chunks

if you desire to make this just simply  get a large scoop of sour cream

now add 3/4 cup confectionary sugar

whip with whisk

add a 1/2 tsp lemon flavoring

drizzle over the pineapple chunks and around them

ENJOY and remember don’t let it set at room temp..must be kept cold