hawaii cheese pie-(pineapple)

Name: HAWAII CHEESE PIE-(PINEAPPLE)
Prep time: 30 min
Cook time: 45 min
Yield: 8
Cuisine: Hawaiian/Polynesian
Ingredients: 2 - 8-oz each cream cheese, softened; 1/2 cup(s) sugar; 1/2 teaspoon(s) salt; 2 large eggs, room temperature; 3 teaspoon(s) pineapple juice; ## TOPPING; 1 can(s) 20-oz crushed pineapple with juice, separate; 1 tablespoon(s) cornstarch; 1/2 cup(s) sugar; 1 - ready crust 2 extra serving graham cracker crust

(5 RATINGS)

219 Pinches 4 Photos

Bobby (*_*)

Monticello, KY

Updated on Jan 12, 2013

If you like PINEAPPLE and Cream Cheese, you will love this. I created this about a year ago. I have had several people who wanting to buy this pie. My friends said, "enter it in a pie contest, and you would win." But instead, I will give it to my "COOKING FRIENDS". "BON APPETIT"

Rate

prep time 30 Min

cook time 45 Min

method Convection Oven

yield 8 serving(s)

Ingredients

2 - 8-oz each cream cheese, softened
1/2 cup sugar
1/2 teaspoon salt
2 large eggs, room temperature
3 teaspoons pineapple juice
TOPPING
1 can 20-oz crushed pineapple with juice, separate
1 tablespoon cornstarch
1/2 cup sugar
1 - ready crust 2 extra serving graham cracker crust

How To Make hawaii cheese pie-(pineapple)

Step 1

Preheat oven to 350 degrees. Separate pineapple and juice, reserve the pineapple, pour juice in a measuring cup.

Step 2

Beat cream cheese until fluffy. While mixing,add 1/2 cup sugar, salt, eggs one at a time, removing batter off the sides of mixer bowl, and add 3 tsp pineapple juice; mix until smooth. Pour into pie crust. Bake for 20 to 25 minutes, or until set. Remove from oven and turn oven to 400 degrees. Let pie rest a few minutes.
Step 3

While pie is baking, combine the juice from measuring cup, cornstarch and 1/2 cup sugar in medium saucepan. Bring to a boil, stir until thickened. Pour reserve pineapple in the syrup, stir well, remove from heat.
Step 4

Spread pineapple filling over cheese, gentle. (You may have a little left.) Return to oven and continue to bake for 20 minutes or until crust is brown. Cool completely on a rack, before serving. Refrigerate and cover, left over pie.
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