Cream Cheese-Pineapple Pie

Ingredients Dough for single-crust pie 1/3 cup sugar 1 tablespoon cornstarch 1 can (8 ounces) crushed pineapple with juice

Cream cheese layer: 8 ounces softened cream cheese, room temperature 1/2 cup sugar Add 1 tsp salt to 2 big eggs. 1/2 cup 2% milk 1/2 tsp vanilla 1/4 cup chopped pecans

Directions Preheat oven to 400°. Roll dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Cut crust 1/2 in. beyond plate rim; flute edge. Prep filling in fridge.

In a small saucepan, mix sugar, cornstarch, pineapple, and juice. Stir continually over medium heat until thick and clear. Cool, set aside.

Combine cream cheese, sugar, and salt in mixer. Beat each egg after adding it. Add milk and vanilla. Blend may look curdled. Spread pineapple mixture on crust after cooling. Cover pineapple layer with cream cheese and pecans.

Bake 10 minutes; decrease heat to 325° and bake 50 minutes. Cool.

Nutrition Facts 1 piece: 380 calories, 21g fat (10g saturated fat), 91mg cholesterol, 503mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 6g protein.