Peach Pineapple Custard Pie
|Pastry||1 (For Single Crust Pie)|
|Peach pie filling||21 Ounce (1 Can)|
|Canned crushed pineapple||8 1⁄4 Ounce, drained (1 Can)|
|Dairy sour cream||1 Cup (16 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Sugar||1⁄3 Cup (5.33 tbs)|
Using your favorite recipe prepare pastry and roll it out.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool thoroughly on rack.
For filling, in mixing bowl combine pie filling and crushed pineapple; turn into the partially baked pastry shell.
In mixer bowl with electric mixer or rotary beater, beat together sour cream and cream cheese; add eggs and sugar, beating mixture till smooth.
Place pie shell on oven rack; pour sour cream-egg mixture over peach-pineapple layer.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 15 minutes.
Remove foil; bake for 15 to 20 minutes more or till crust is golden and filling is set.
Cool on rack.
Cover; chill to store.