1 1/4 c Sugar
2 tb Cornstarch
9 oz Crushed pineapple; heavy
-syrup
1 lb Cream cheese; softened
3 Eggs
3/4 c Milk
1 ts Vanilla
1/2 c Pecans; chopped
1/4 c Frangelica
NOTES : Pineapple filling: Blend 1/2 cup sugar with cornstarch in the
crushed pineapple. Cook over medium heat, stirring constantly until thick
and clear…let cool
Cheese filling: Blend cream cheese with 3/4 cup of sugar. Add eggs one at a
time and blend well. Blend in milk, vanilla, and Frangelica.
Crust: Use a standard graham cracker crust in a springform pan, or a pie
crust.
Spread cooled pineapple mixture over crust, then pour the cream cheese
mixture in. Sprinkle the pecans over the top and bake at 325 degrees for
about an hour. Do the good ole’ toothpick test to determine when done.
Yields
8 Servings