|Pineapple Cream Cheese Pie|
"A two layer pie with a overwhelmed pineapple bottom and a cream cheese top. Best when made an afternoon beforehand and served cold. Top each slice with whipped cream if you like."
- 2 (nine inch) pie shell
- 1/3 cup white sugar
- 2 tablespoons cornstarch
- 1 (20 ounce) can overwhelmed pineapple with juice
- 1 (eight ounce) package deal cream cheese, softened
- half of cup white sugar
- 1/2 teaspoon salt
- 2 eggs
- half of teaspoon vanilla extract
- half cup milk
- half of cup chopped walnuts (non-obligatory)
|Prep :||Cook : 16M||Ready in :|
- Preheat oven to four hundred tiers F (200 stages C).
- To Make Pineapple Layer: In a medium saucepan combine 1/three cup sugar, cornstarch, and pineapple with juice. Cook over low warmness, stirring every now and then, till mixture is the consistency of jelly.
- To Make Cream Cheese Layer: In a medium mixing bowl, whip cream cheese until fluffy. Whip in sugar and salt till mixture is easy. Add eggs, vanilla, and milk. Beat combination till all components are thoroughly mixed. Mixture can be liquidy.
- Pour half of of pineapple combination into every pastry shell. Pour 1/2 of cream cheese mixture over each pineapple layer. Sprinkle with chopped walnuts if desired.
- Bake in preheated oven for 10 mins. Reduce warmness to 325 tiers F (165 tiers C) and bake an extra 50 mins, until tops of pies start to brown. Chill earlier than serving. Top with whipped cream if desired.
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