Creamy Pineapple Pie (Best of country Pies)

 

8 servings

• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar, divided
• ½ teaspoon salt
• 2 eggs
• ½ cup milk
• ½ teaspoon vanilla extract
• 1 tablepoon cornstarch
• 1 can (8 ounces) crushed pineapple, undrained
• 1 unbaked pastry shell (9 inches)
• ¼ cup chopped pecans

1. In a mixing bowl, beat the cream cheese, ½ cup sugar and salt until smooth ; add eggs, one at a time, beating well after each addition.
2. Beat in milk and vanilla ; set aside.
3. In a small saucepan, combine cornstarch and remaining sugar, stir in pineapple and bring to a boil ; cook and stir for 2 minutes or until thickened.
4. Pour into pastry shell ; spoon cream cheese mixture over top, sprinkle with pecans.
5. Bake at 400F for 10 minutes, reduce heat to 325F and bake for 45-50 minutes longer or until center is set.
6. Cool on a wire rack for 1 hour ; chill before serving.

BON APPÉTIT