Pineapple Philly Pie
|Pastry||1 (For 1-Crust 9-Inch Pie)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Canned crushed pineapple||8 1⁄4 Ounce, undrained (1 Can)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|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.