Print Options

 
 
 Print
Pineapple Pecan Pie Recipe

Pineapple Pecan Pie Recipe

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!
TOTAL TIME: Prep: 15 min. + chilling Bake: 55 min. + cooling YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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, 21 g fat (10 g saturated fat), 91 mg cholesterol, 355 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein.