Quick Pineapple Cheese Pie:
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:If you are pressed for time, try this tasty chilled pie. |
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What you need. |
What you do. |
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1 crust pie crust. Recipe in archive. |
Bake the pie crust in a 9 inch glass pie pan. |
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20 oz. can of unsweetened, crushed pineapple. |
Drain the pineapple, reserving the juice and pulp. |
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1/4 tsp. salt. 3 tbsp. granulated sugar. 2 tbsp cornstarch. 1/2
cup pineapple juice. If necessary add water to juice to get 1/2
cup. |
Combine salt, sugar, cornstarch, and juice in a saucepan. Heat
and stir to thicken. Add the pineapple pulp and mix. Allow to
cool. |
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2 cups cold milk. 2 cups (scant) commercial cheese cake mix. |
Place milk in a bowl and whip cheesecake mix into milk until
it begins to stiffen. Fold in pineapple mix. |
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Whipped cream. |
Pour mix into pie shell and top with whipped cream. Refrigerate
for at least 1 hour. |