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    Source of Recipe


    List of Ingredients

    1/3 cup sugar.
    1 tablespoon cornstarch.
    1 cup crushed pineapple (not drained).
    1 8-oz. pkg. cream cheese.
    1/2 cup sugar.
    12 teaspoon salt.
    2 eggs.
    1/2 cup milk.
    1/2 teaspoon vanilla.
    1 9-inch unbaked pastry shell.
    1/4 cup chopped pecans.


    Blend the 1/3 cup of sugar with the cornstarch and add the pineapple. Cook, stirring constantly, until the mixture is thick and clear. Cool.
    Place the cream cheese in a bowl and cream it until soft and smooth. Slowly blend the 1/2 cup of sugar and salt into it. Add the eggs, one at a time, stirring well after each egg is added. Blend in the milk and vanilla.
    Spread the cooled pineapple mixture over the bottom of the unbaked pastry shell. Pour in the cream cheese mixture and sprinkle with the chopped pecans. Bake in a hot oven, 400 degrees for 10 minutes, then reduce the heat to a slow oven, 325 degrees, and bake for an additional 50 minutes. Cool before serving. 8 servings.




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