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Pineapple Philly Pie

  Pastry 1 (For 1-Crust 9-Inch Pie)
  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Tablespoon
  Canned crushed pineapple 8 1⁄4 Ounce, undrained (1 Can)
  Cream cheese 8 Ounce, softened (1 Package)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Eggs 2
  Milk 1⁄2 Cup (8 tbs)
  Vanilla 1⁄2 Teaspoon
  Chopped pecans 1⁄4 Cup (4 tbs)

On lightly floured surface, roll pastry to 12-inch circle Place in 9-inch pie plate.
Turn under edge; flute.
Combine sugar and cornstarch in saucepan; stir in pineapple.
Cook, stirring constantly, until mixture is clear and thickened.
Cool; spread onto bottom of pastry shell.
Combine cream cheese, sugar and salt, mixing until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in milk and vanilla.
Pour over pineapple mixture; sprinkle with pecans.
Bake at 350°, 35 minutes.
Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2282 Calories from Fat 1101

% Daily Value*

Total Fat 126 g193.1%

Saturated Fat 52.7 g263.7%

Trans Fat 0 g

Cholesterol 683.7 mg227.9%

Sodium 1943.7 mg81%

Total Carbohydrates 258 g86%

Dietary Fiber 7.2 g28.8%

Sugars 227 g

Protein 37 g73.6%

Vitamin A 69.7% Vitamin C 0.52%

Calcium 42.6% Iron 19.7%

*Based on a 2000 Calorie diet

Pineapple Philly Pie Recipe