Cheese Pie

December 16, 2007

For the crust:

2 cups flour

1/2 teaspoon salt

2/3 cup shortening

7 tablespoons ice-cold water

For the filling:

1 1/3 cup sugar

1 tablespoon cornstarch

9-ounce can of crushed pineapple

Two 8-ounce packages of cream cheese


1/2 teaspoon salt

4 eggs

1 cup milk

1 teaspoon vanilla extract

2 cups coarsely chopped pecans

Preheat oven to 400 degrees.

To make the crust:

In a large bowl, use a pastry blender to mix 1/3 cup shortening with flour and salt until mixture becomes coarse. Then blend in remaining shortening. One tablespoon at a time, sprinkle water over dough and stir with fork. Roll out dough to make two crusts.

To make the filling:

In a medium-sized saucepan, stir 1/3 cup sugar with cornstarch. Add crushed pineapple with juice. Cook over medium heat until mixture is thick. Take pan off burner and allow mixture to cool.

In a large bowl, blend cream cheese with 1 cup sugar and the salt. One at a time, mix in the eggs. Blend in milk and vanilla extract.

Spread pineapple mixture evenly into the two unbaked pie crusts. Pour cheese mixture over this. Cover top of pies with chopped pecans.

Bake both pies for 10 minutes at 400 degrees. Then reduce heat to 325 degrees and bake for one hour. Allow to cool.

Makes two pies.

- Courtesy of Kitty Chamos, who lives near Maugansville. She got the recipe from her late brother who got it from a neighbor

The Herald-Mail Articles