I posted a picture of what was happening in my kitchen on Instagram this morning.
The caption: There are very few holiday traditions I care about, but on Thanksgiving I make pumpkin pie for everyone else and my mother-in-law’s pineapple cream cheese pie for myself. (Okay, I share a little.)
This pie is to die for. My mother-in-law has made it for Thanksgiving far longer than I’ve been married to Jim, and on the rare Thanksgivings when we aren’t all together, I make sure to get my butt into the kitchen to bake one. It’s my favorite homemade pie. I got her permission to share the recipe (yay for YOU!), so here it is. It may be too late for you to make it for Thanksgiving tomorrow, but I hear it tastes just as good on any other day. (Actually I know that’s true.)
- 1 large can of crushed pineapple
- 1/2 c sugar
- 2 Tbsp cornstarch
- 12 oz. cream cheese (that's 1 1/2 bricks)
- 1/2 c milk
- 1/2 tsp vanilla
- 1 tsp salt
- 3/4 c sugar
- 2 eggs
- chopped pecans/pecan chips
- Cook the first three ingredients in a saucepan until thick and clear. Let it cool.
- Mix the remaining ingredients in a medium bowl.
- Spread the pineapple mix into the bottom of a deep dish pie crust and top with the cream cheese mix. Sprinkle pecans over the top.
- Bake at 425 degrees for 10 minutes and then at 350 degrees for 45 minutes.
- 1. I always have more cream cheese mixture than will fit in the pie crust so I put the leftover in a small baking dish and bake it along with the pie. When it's done, I hide from my family and eat it.
- 2. If your family doesn't like pecans, you can leave them out or use less. If they love pecans, use a bunch!