Taste of Home
Pineapple Pecan Pie
TOTAL TIME: Prep: 15 min. + chilling Bake: 55 min. + cooling
YIELD: 8 servings.
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!
Ingredients
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1 package (8 ounces) cream cheese, softened
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1 cup sugar, divided
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1/2 teaspoon salt
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2 large eggs
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1/2 cup milk
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1/2 teaspoon vanilla extract
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1 tablespoon cornstarch
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1 can (8 ounces) crushed pineapple, undrained
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1 unbaked pastry shell (9 inches)
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1/4 cup chopped pecans
Directions
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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.
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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.
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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.
Nutrition Facts
1 piece: 391 calories, 21g fat (10g saturated fat), 91mg cholesterol, 355mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 6g protein.
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