CREAM CHEESE-PINEAPPLE PIE

Cream Cheese-Pineapple Pie image

I've made this pie many times for friends, relatives, guests, church suppers and bazaars, and I'm always getting requests for the recipe. I've lived on farms all my life-we used to have a potato farm on Long Island, and now my son farms his own land and manages mine here in Delaware, growing soybeans and wheat. -Elizabeth Brown, Clayton, Delaware

Provided by Taste of Home

Time 1h20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

Dough for single-crust pie
1/3 cup sugar
1 tablespoon cornstarch
1 can (8 ounces) crushed pineapple with juice
CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened to room temperature
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/4 cup chopped pecans

Steps:

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. , Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Mixture may look curdled.) Spread cooled pineapple mixture over crust. Pour cream cheese mixture over pineapple layer; sprinkle with pecans. , Bake for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.

Nutrition Facts : Calories 380 calories, Fat 21g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 503mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.