#1618 - Pineapple Cream Cheese Pie

(by Shirley McNevich)

1/3 cup white sugar
1 TBSP cornstarch
1 cup Dole crushed pineapple (do NOT drain)
1 - 9" pie crust dough
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/2 tsp. salt
2 eggs
1/2 cup milk
1 tsp. vanilla
1/4 cup chopped pecans

In a saucepan add 1/3 cup white sugar, cornstarch and the pineapple/juice (stir while adding crushed pineapple a little at a time so the cornstarch doesn't get lumpy). Place the saucepan on the stove over medium heat--cook and stir until thickened. Remove from heat and cool to room temperature. Grease a 9" pie plate with Pam, insert pie crust dough, flute the edges and spray the inside of the pie dough with Pam. In a mixer add cream cheese, 1/2 cup white sugar and salt--beat. Add eggs--beat. Add milk and vanilla--beat. Spread the pineapple mixture on the bottom of the pie crust dough. Pour the cream cheese batter on top of the pineapple mixture. Sprinkle the chopped pecans over the cream cheese mixture. Bake at 400 degrees for 15 minutes, reduce heat to 325 degrees (without opening the oven door) and continue baking for 40 minutes. Cool completely, then refrigerate until cold.