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Prep Time: 55 Minutes Cook Time: 60 Minutes |
Ready In: 115 Minutes Servings: 8 |
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One of my adopted recipes, this pie is a bit out of the ordinary. It did not turn out like I expected, but I enjoyed it. Try it and see if you like it too. Preparation time includes cooling time for the pineapple layer. Ingredients:
2 (8 1/2 ounce) cans pineapple, crushed |
1/2 cup sugar |
2 tablespoons cornstarch |
2 tablespoons water |
2/3 cup sugar |
1 tablespoon butter or 1 tablespoon margarine |
1/4 cup unbleached flour |
1 cup small curd cottage cheese, creamed |
1 teaspoon vanilla |
1/2 teaspoon salt |
2 large eggs, slightly beaten |
1 1/4 cups milk |
1 10-inch unbaked deep-dish pie shell |
Directions:
1. Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Cook for 1 minute more.
4. Remove from the heat and cool to room temperature.
5. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended.
6. Add the flour, cottage cheese, vanilla, and salt, beating until smooth.
7. Add the eggs, one at a time, beating well after each addition.
8. Blend in the milk.
9. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer.
10. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean.
11. Cool on a wire rack and serve at room temperature.
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