Pineapple Cream Cheese Pie with Kristina McMorris

It wouldn’t be Thanksgiving in our house without baking my Grandma Jean’s wonderful Pineapple Cream Cheese Pie. Just imagine warm, glazed pineapple bits, topped with a layer of light, fluffy cheesecake, and sprinkled with pecans. Yum!!

1/3 cup and 1/2 cup sugar 3 eggs

1 tsp cornstarch 3/4 cup milk

1 cup crushed pineapple w/juice 1/2 tsp vanilla

8 oz package light cream cheese 9″ unbaked pie shell

1/2 tsp salt 1/4 cup chopped pecans

Blend 1/3 cup sugar and the cornstarch. Add undrained pineapple. Heat mixture in a saucepan to thicken. Set aside to cool. In a medium bowl, combine cream cheese, 1/2 cup sugar, and salt, stirring until smooth and blended. Add eggs one at a time, stirring well after each. Add milk and vanilla. Spread the cooled pineapple mixture over the bottom of the unbaked pie shell. Pour the cream cheese mixture over the pineapple and sprinkle with chopped pecans. Bake at 400 degrees for 10 minutes, then reduce to 325 degrees for 50 minutes. Enjoy with Cool Whip!