Pineapple Cream Cheese Pie
1 (9 inch) pie pastry (un-baked)
1/3 cup sugar
1 Tbsp cornstarch
1 (8 1/4 oz) can crushed pineapple, drained
1 (8 oz) pkg. cream cheese, softened
1/2 cup sugar
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1/4 cup pecans, chopped
On lightly floured surface, roll pastry to 12 inch circle. Place in
9 inch pie plate. Turn edge under; flute.
Combine sugar and cornstarch in saucepan; stir in pineapple. Cook,
stirring constantly, until mixture is clear and thickened. Cool;
spread onto bottom of pastry shell.
Combine cream cheese, sugar and salt, mixing until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in milk
and vanilla. Pour over pineapple mixture; sprinkle with pecans.
Bake at 350F for 35 minutes. Cool. Garnish with pineapple slices,
cut in half, and maraschino cherry halves, if desired.