When I asked on the interwebs for people interested in contributing guest posts for my PieDays while I was on vacation, Theresa was one of the first to respond to my plea for help. She dug through her stack of recipe cards that she had from her grandma and came out with a Pineapple Cream Cheese Pie. Pineapple pie? Really? This was exciting, a pineapple pie must be something to behold!
Not only that, she is also an incredibly talented photographer, the pictures she sent me are so gorgeous. I hope you all enjoy her recipe and her photos! To see more of her work you can visit her at Theresa Fernandez Photography.
Thanks again for the stunning pictures and delicious recipe!
For pineapple mixture:
- 1/3 cup sugar
- 1 tbsp of cornstarch
- 8 oz crushed pineapple
For cream cheese mixture:
- 1 package of cream cheese, softened
- 1/2 cup sugar
- 1/4 tsp salt
- 2 eggs
- 1/2 cup milk
- 1/2 tsp vanilla
1 unbaked pie crust – 9 inch pie plate
1/4 to 1/2 cup chopped pecans (depends on how much you like nuts!)
Blend sugar, cornstarch and pineapple together and cook on stovetop over medium heat until clear and somewhat thickened. Set aside to cool.
Blend package of cream cheese with sugar, salt and then add the eggs one at a time blending each in to the mixture. Mix in the the milk and vanilla.
Put the pie crust in the pie pan then spread cooled pineapple over the bottom of the pie crust. Pour in cream cheese mixture and sprinkle with chopped nuts.
Bake in oven at 400 degrees for 10 minutes then reduce the oven temp to 325 degrees and bake for 50 minutes.
Doesn’t it look absolutely gorgeous?!!
Happy PieDay everyone! I am a day late, but yesterday I was too wiped to write. We rolled into Anaheim and after a 2.5 day road trip I was done like dinner.
Have a wonderful weekend all!
The Ready To Take on Disney Magpie