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Pineapple Pecan Pie

 Pineapple Pecan Pie
A local radio station sponsored a contest that required recipes with three different products from the dairy case. I entered this recipe and won a prize!
8 ServingsPrep: 15 min. + chilling Bake: 55 min. + cooling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar, divided
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 unbaked pastry shell (9 inches)
  • 1/4 cup chopped pecans

Directions

  • In a large bowl, beat the cream cheese, 1/2 cup sugar and salt until
  • smooth. Add eggs, one at a time, beating well after each addition.
  • Beat in milk and vanilla; set aside.
  • In a small saucepan, combine cornstarch and remaining sugar. Stir in
  • pineapple; bring to a boil, stirring constantly. Boil for 2 minutes.
  • Pour into pastry shell; spoon cream cheese mixture over top.
  • Sprinkle with pecans.
  • Bake at 400° for 10 minutes. Reduce heat to 325°; bake 45-50
  • minutes more or until center is set. Cool completely; chill before
  • serving. Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 391 calories,

2 of 2

Pineapple Pecan Pie (continued)

Nutritional Facts: 21 g fat (10 g saturated fat), 91 mg cholesterol, 355 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein.