Cheese pies are often topped with fruit or fruit sauce, after the pie comes out of the oven. This pie is different, the fruit is actually at the bottom of the pie. There is another layer of rich cream cheese that adds to the subtle flavor of the pineapple. What is most surprising is the unique use of nutmeg with the pineapple, making the pineapple pop with flavor.
INGREDIENTS Bake 400° for 10 mins. reduce heat to
9″ inch pie shell 325° for 30 more minutes.
I cup crushed pineapple (include juice)
1/4 cup sugar
1 Tbsp cornstarch
1/2 tsp nutmeg
3 ounces cream cheese (at room temp)
1/2 cup milk
1 tsp lemon zest
1/4 cup finely chopped pecans
~ mix sugar and cornstarch in small saucepan (over med. heat)
~ add pineapple
~ cook over heat until mixture is translucent and thicker.
~ add nutmeg after you take mixture off stove
~ let cool before adding to bottom of pie crust
~ Cream cream cheese until fluffy
~ Add 1/2 cup sugar
~ Add 2 eggs
~ Add 1/2 cup milk
~ Add lemon zest
~ Layer over pineapple mixture
Sprinkle with remaining nuts.