pineapple cream cheese pie
2/3 c. sugar
2 can (8.5 oz.) crushed pineapple, with juice
2 Tbsp. corn starch

1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
1/2 tsp. salt
2 eggs
1/2 c. (4 oz.) evaporated milk
1/2 tsp. vanilla

1/4 c. pecans, chopped

9" or 10" deep-dish pie shell, unbaked
more stuff soon-ish
Kitchen Curmudgeon
Preheat oven to 400 degrees. In a small bowl, whisk together pineapple juice
and corn starch until corn starch is fully dissolved. Combine in small
saucepan with pineapple meat and 2/3 c. sugar and cook over medium heat
until thickened and clear. Set aside to cool.

Cream together salt, 1/2 c. sugar, and cream cheese until smooth. Add eggs,
one at a time. Once both eggs are fully incorporated, add vanilla and milk and
stir until fully combined.

Spread cooled pineapple mixture in bottom of pie crust, and pour in cream
cheese filling. Top with the pecans.

Bake at 400 degrees for 10 minutes. Then reduce temperature to 325 and
bake for an additional 50 minutes, or until toothpick inserted in center comes
out clean. Cool to room temperature before serving.

* A holiday tradition in my family, as is consumption for breakfast!