Pineapple Cheese Pie
|9 inch unbaked pie shell||1|
|Drained canned crushed pineapple||1 Cup (16 tbs), well drained|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Softened cream cheese||12 Ounce (Four 3 Ounce Packages)|
|Eggs||4 , slightly beaten|
|Light cream/Undiluted evaporated milk||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
Bake pie shell at 450°F. 10 min.; cool; cover bottom with pineapple.
Blend sugar, cream cheese, and flour.
To eggs, add cream, milk, and vanilla; blend with cheese mixture.
Pour into shell.
Bake at 350°F. 45 min., or till firm to the touch (will be pale).