Pineapple Custard Pie

1. 1

   Mix pineapple (with juice), corn starch, and 1/4 cup sugar in a saucepan. Simmer on medium until mixture begins to thicken. Pour into prepared pie crust.

2. 2

   Blend cream cheese, remaining 1/2 cup sugar, and salt together with a fork. If mixture is not smooth enough, add small amounts of milk to make it smooth. Add eggs one at a time, mixing well with a whisk after each addition. Add vanilla and blend. Pour into the crust over the pineapple mixture. Sprinkle with chopped pecans.

3. 3

   Bake at 350u00b0F until lightly browned, about 45 minutes. Serve warm, at room temperature, or cold. Makes a wonderful leftover breakfast-if it lasts that long! Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.