Vic’s Pineapple-Cheese Pie

—Victor Librizzi

  • Unbaked pastry shell (8 to 9 inches)

Pineapple mixture:

  • 1/3 cup sugar
  • 1 Tbsp. cornstarch
  • 1 cup crushed pineapple (do not drain)

Cream cheese mixture:

  • 1 pkg. (8 oz.) cream cheese
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • 1/4 cup chopped pecans (optional)

Blend pineapple ingredients. Cook, stirring constantly, until mixture is thick and clear. Let cool. Blend cream cheese ingredients.

Spread cooled pineapple mixture over bottom of unbaked pastry shell. Pour cream cheese mixture on top. Optional: Sprinkle top with 1/4 cup chopped pecans.

Bake in preheated oven at 400° for 10 minutes; reduce heat to 350° for 50 minutes. Cool before serving. Throw away calorie counter!

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