Pineapple Philly Pie
Recipe By
hiladelphia Cream Cheese
Serving Size : 8
For fruit filling:
1/3 cup sugar
1 tablespoon cornstarch
1 8 1/4-oz can crushed pineapple -- not drained
1 9 inch unbaked pastry shell
For cheese filling:
1 8-oz package cream cheese -- at room temperature
1/2 cup sugar
1/2 teaspoon salt
1/2 cup milk
2 eggs
1/2 teaspoon vanilla
1/4 cup chopped pecans
To make the fruit filling: In a saucepan, combine the sugar and cornstarch. Gradually add pineapple. Cook, stirring constantly, until clear and thickened. Cool. Spread onto the bottom of the pastry shell.
To make the cheese filling: combine the cream cheese, sugar, and salt, mixing until well blended. Blend in the milk, eggs, and vanilla.
Pour the cheese filling over the pineapple filling. Sprinkle with nuts.
Bake in a preheated 400-degree for 15 minutes. Reduce heat to 325 degrees and continue baking 40 minutes.
Cool thoroughly and chill before serving.
Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.
Recipe By
hiladelphia Cream CheeseServing Size : 8
For fruit filling:
1/3 cup sugar
1 tablespoon cornstarch
1 8 1/4-oz can crushed pineapple -- not drained
1 9 inch unbaked pastry shell
For cheese filling:
1 8-oz package cream cheese -- at room temperature
1/2 cup sugar
1/2 teaspoon salt
1/2 cup milk
2 eggs
1/2 teaspoon vanilla
1/4 cup chopped pecans
To make the fruit filling: In a saucepan, combine the sugar and cornstarch. Gradually add pineapple. Cook, stirring constantly, until clear and thickened. Cool. Spread onto the bottom of the pastry shell.
To make the cheese filling: combine the cream cheese, sugar, and salt, mixing until well blended. Blend in the milk, eggs, and vanilla.
Pour the cheese filling over the pineapple filling. Sprinkle with nuts.
Bake in a preheated 400-degree for 15 minutes. Reduce heat to 325 degrees and continue baking 40 minutes.
Cool thoroughly and chill before serving.
Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.