Pineapple Cheese Pie
"This is a sweet dessert with an creme caramel like consistency. It is best left to be eaten the following day to ensure that the pie sets completely. Cooking time does not include overnight setting time."
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 unbaked 9-inch pie crust
- 1 cup fresh pineapple, cut into very small dice
- 1⁄2 cup seedless raisin
- 1 cup cream cheese
- 1⁄2 cup sugar
- 1⁄2 cup milk
- 3 eggs
directions
- Spoon pineapple and raisins into pie crust.
- Beat together remaining ingredients and pour over the fruit.
- Bake in preheated oven at 200C for 10 minutes. Reduce heat to 180C and bake for a further 20 minutes.
- Switch off the oven, leaving the pie inside until the oven is cool. This is an important step or the cheese part will not set sufficiently, so it would be best to do this overnight as I do.
- I prefer the pie as is, but one could decorate it with cream rosettes and glace pineapple pieces if so desired.
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RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!