- 9″ unbaked pie shell
- 1 Tbsp softened butter
- 1/3 cup plus 1/2 cup granulated sugar
- 1 Tbsp cornstarch
- 9oz can crushed pineapple, undrained
- 8oz cream cheese, softened
- 1/2 tsp salt
- 2 eggs
- 1/2 cup whole milk
- 1 tsp vanilla
- 1/4 cup finely chopped pecans
Preheat oven to 450 degrees. Using Pillsbury pie shells bake according to instructions, or make your own. Once baked let cool.
Reduce oven heat to 400 degrees.
In medium saucepan blend the 1/3 cup of sugar with the cornstarch. Add the pineapple with the juice and cook slowly over low heat, stirring constantly until mixture is thick and clear remove from heat and set aside to cool. Blend the softened cream cheese with the remaining sugar and salt. Add eggs one at a time beating well after each addition. Blend in the milk and the vanilla. Spread the cooked pineapple mixture evenly over the bottom of the baked pie shell carefully pour in the cream cheese mixture and sprinkle with the pecans. Bake for 10 minutes reduce oven temperature again to 325 and bake for another 35 minutes. Remove from oven and cool to room temperature to set. Cover well and you can refrigerate until serving but let it get back up to room temperature before serving.
This tasty little pie was contributed by Diane Hale – I’m just not sure who she is or how I ended up with her recipe – ??? 😛