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Peach Pineapple Custard Pie

Pie.Chef's picture
Ingredients
  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)
  Eggs 2
  Sugar 1⁄3 Cup (5.33 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple

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