Sally's Creamy Pineapple Pie

Preparation:  15 min. Cooking: 60 min. Total: 75 min.
Recipe photo
  • 1/2 Lb cream cheese , softened
  • 1 Cup sugar
  • 1/2 tsp salt
  • 2 eggs
  • 4 Fl Oz milk
  • 1/2 tsp vanilla extract
  • 3 tsp cornstarch
  • 1 can (8 oz) crushed pineapple , undrained
  • 1 9 inch frozen pastry shell
  • 4 Tbsp chopped pecans
Preheat oven to 400 ℉. Beat cream cheese, 1/2 whole cup sugar sugar and salt in a mixing bowl until smooth. Add eggs, one at a time, beating well after each addition. Blend in milk and vanilla. Set aside. Combine cornstarch and remaining sugar in a small saucepan over medium high heat. Stir in pineapple and bring to a boil, stirring constantly. Boil 2 minutes. Pour into pastry shell. Spoon cream cheese mixture over top and sprinkle with pecans. Bake 10 minutes. Reduce oven to 325 ℉ and bake 45-50 minutes more, or until center is set. Cool completely. Chill before serving.
Calories
380 Cal
Fat
21 g
Carbs
43 g
Protein
6.1 g
Fiber
0.9 g
Sugar
30 g
Cholesterol
86 mg
Sodium
430 mg


Nutrients

Fiber     0.9 g
Fat     21 g
Sugar     30 g
Carbs     43 g
Protein     6.1 g
Calories     380 Cal

Fats

Fat, Poly     2.2 g
Fat, Mono     8.5 g
Fat, Sat     8.8 g
Fat, Trans     0.1 g
Fat, Percent     50 %

Vitamins

Vitamin, K     1.7 mcg     1.4 %
Vitamin, A     490 IU     16 %
Vitamin, B12     0.3 mcg     13 %
Niacin     0.7 mg     4.1 %
Riboflavin     0.2 mg     16 %
Vitamin, C     2.8 mg     3.1 %
Vitamin, D     11 IU     1.9 %
Vitamin, B6     0.1 mg     4.8 %
Vitamin, E     0.3 mg     2.1 %
Panto, Acid     0.4 mg     7.5 %
Choline     42 mg     7.6 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     69 mcg     6.9 %
Phosphorus     97 mg     14 %
Magnesium     16 mg     3.9 %
Copper     0.1 mcg     9.9 %
Fluoride     2.5 mcg     63 %
Zinc     0.6 mg     5.7 %
Cholesterol     86 mg     0.2 %
Sodium     430 mg     28 %
Selenium     9.5 mcg     17 %
Manganese     0.5 mg     7.7 %
Potassium     140 mg     2.9 %
Iron     1.1 mg     14 %