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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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:
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.
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