Creamy Pineapple Cheese Pie
|Canned crushed pineapple||20 Ounce|
|Cold water||2 Teaspoon|
|Cottage cheese||1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sifted flour||3 1⁄2 Cup (56 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Unbaked pie shell||1|
Cook pineapple in a saucepan over low heat 5 minutes.
Com- bine cornstarch and water; stir into pineapple and cook until clear.
Combine cheese and butter; add sugar gradually, beating until light and fluffy.
Add eggs singly, beating well after each addition.
Add flour alternately with combined milk and vanilla.
Pour pineapple mixture into unbaked pie shell.
Top with cheese mixture.
Bake in a hot oven (450° F) 10 minutes; reduce temperature to 350° F and continue baking 30 minutes.
Makes one 9-inch pie.