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.
Serving size: Complete recipe
Calories 4606 Calories from Fat 1088
% Daily Value*
Total Fat 122 g188.2%
Saturated Fat 57.4 g287.2%
Trans Fat 0 g
Cholesterol 583.5 mg194.5%
Sodium 1800.9 mg75%
Total Carbohydrates 774 g257.9%
Dietary Fiber 21.4 g85.6%
Sugars 304.7 g
Protein 98 g195.5%
Vitamin A 44.7% Vitamin C
Calcium 55.4% Iron 137.6%
*Based on a 2000 Calorie diet