Pineapple Custard Pie
- 1 can (8 Oz. Size) Crushed Pineapple
- 2 Tablespoons Cornstarch
- 3/4 cups Granulated Sugar, Divided
- 8 ounces, weight Cream Cheese, Softened
- Pinch Of Salt
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1/3 cups Pecans, Chopped Small
- 1 whole Prepared Pie Crust, Unbaked
- Mix pineapple (with juice), corn starch, and 1/4 cup sugar in a saucepan. Simmer on medium until mixture begins to thicken. Pour into prepared pie crust.
- Blend cream cheese, remaining 1/2 cup sugar, and salt together with a fork. If mixture is not smooth enough, add small amounts of milk to make it smooth. Add eggs one at a time, mixing well with a whisk after each addition. Add vanilla and blend. Pour into the crust over the pineapple mixture. Sprinkle with chopped pecans.
- Bake at 350u0b0F until lightly browned, about 45 minutes. Serve warm, at room temperature, or cold. Makes a wonderful leftover breakfast-if it lasts that long! Enjoy!
pineapple, cornstarch, sugar, weight cream cheese, salt, eggs, vanilla, pecans, pie crust
Taken from tastykitchen.com/recipes/desserts/pineapple-custard-pie/ (may not work)