Simple to make and less expensive then cheese cake. Just takes one 8 ounce package of cream cheese, sugar, eggs, milk and graham cracker eight inch premade crust. To make the topping only a 8 ounce can crushed pineapple, sugar, and corn starch that is added after the pie as cooled. This is a very light pie and not overly sweet. The sweet pineapple topping is perfect to the mild flavored cream cheese filling. Nice alternative to cheese cake that won’t hurt your food budget.
Pineapple Cream Cheese Pie
- 1 (8 inch) graham cracker premade pie shell
- 1 (8 ounce package) cream cheese room temperature
- 1/3 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla or almond flavoring
Preheat oven 350 degrees. Place premade graham cracker crust pie pan on a cookie sheet. This makes it easy to place in oven with out spilling.
In a mixing bowl beat cream cheese with sugar until blended, scraping down the sides. Taste to see if sweet enough for your taste and add an other tablespoon of sugar if needed. Add eggs one at a time beating after each one and then mix in milk and flavoring.
Pour into an 8 inch premade crust. The filling will come to the top of the crust. Bake at 350 degrees for 40-45 minutes. The filling will puff up while baking but will settle as it cools. It will have a crack on top from swelling and not from over baking. The topping will cover the small crack.
- 1 (8 ounce) can of crushed pineapple
- 2 tablespoons sugar
- 1 tablespoon corn starch
- 1/2 cup water
In a bowl mix cold water with corn starch until small. Pour the crushed pineapple with juice into a small sauce pan Add corn starch mixture and sugar. Cook on medium heat and stir often until thick. Cool and top on cooled pie.