Pineapple Cream Cheese Pie:
Blend 3 T. sugar w/ 1T cornstarch in a 2 qt sauce pan and add 1 can crushed pineapple (not drained). Cook, stirring constantly, until mixture is thick and clear. Cool. In a med size bowl, combine 8oz cream cheese, 1/2 c. sugar, 1/2 t. salt and blend until smooth. Add 2 eggs, one at a time; stir well after each addition. Blend in 1/2 c. milk and 1/2 tsp vanilla. Spread the cooled pineapple mixture in an unbaked 9″ pie shell (deeper dish is better, little too much filling for a store bought crust). Pour cream cheese mixture on top. and sprinkle with chopped pecans or sliced almonds. Bake in hot oven 400 deg. for 10mins. Reduce heat to 325 deg and bake for 50 mins. Cool before serving.
(This year I’m thinking of adding coconut to the cream cheese mixture and omit the nuts). And if sometimes you don’t want a pie, you can omit the crust and make in individual dessert dishes. Bake until done.