Pineapple Cream Cheese Pie
- 1/3 cup granulated sugar
- 1 tablespoon Clabber Girl Cornstarch
- 1 8-oz. can crushed pineapple
- 1 8-oz. pkg. cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 1 tablespoon rum extract
- 1/2 cup flaked coconut
- 1 unbaked 9-inch pie shell
In a medium saucepan, whisk together 1/3 cup sugar with Clabber Girl Cornstarch; add can pineapple with juice. Cook over medium heat, stirring constantly, until mixture is thickened. Set aside.
In a medium bowl, combine cream cheese with 1/2 cup sugar; add eggs and stir well. Blend in milk and rum extract; fold in coconut.
In a 9-inch unbaked pastry shell, pour in the pineapple mixture and spread evenly. Pour cream cheese mixture over top.
Bake in a preheated 400° F. oven for 10 minutes, then lower heat to 325 degrees F. and bake for 50 minutes. When done, remove from oven and place on wire rack to cool to room temperature, then chill in referigarator for at least 2 hours.