Pineapple Custard Pie

Name: Pineapple Custard Pie
Ingredients: 1 can (8 Oz. Size) Crushed Pineapple; 2 Tablespoons Cornstarch; 3/4 cups Granulated Sugar, Divided; 8 ounces, weight Cream Cheese, Softened; Pinch Of Salt; 2 Eggs; 1 teaspoon Vanilla Extract; 1/3 cups Pecans, Chopped Small; 1 whole Prepared Pie Crust, Unbaked

9 ingredients

3 steps

Ingredients

1 can (8 Oz. Size) Crushed Pineapple
2 Tablespoons Cornstarch
3/4 cups Granulated Sugar, Divided
8 ounces, weight Cream Cheese, Softened
Pinch Of Salt
2 Eggs
1 teaspoon Vanilla Extract
1/3 cups Pecans, Chopped Small
1 whole Prepared Pie Crust, Unbaked

Directions

1

Mix pineapple (with juice), corn starch, and 1/4 cup sugar in a saucepan. Simmer on medium until mixture begins to thicken. Pour into prepared pie crust.
2

Blend cream cheese, remaining 1/2 cup sugar, and salt together with a fork. If mixture is not smooth enough, add small amounts of milk to make it smooth. Add eggs one at a time, mixing well with a whisk after each addition. Add vanilla and blend. Pour into the crust over the pineapple mixture. Sprinkle with chopped pecans.
3

Bake at 350°F until lightly browned, about 45 minutes. Serve warm, at room temperature, or cold. Makes a wonderful leftover breakfast-if it lasts that long! Enjoy!