Pineapple Cheese Pie Monday, August 4, 2008


1/4 cup cold milk
1 envelope (1 tablespoon) unflavored gelatin
1/2 cup milk, scalded
2/3 cup sugar
dash salt
1 8 oz pkg cream cheese, cut up and softened
1 TBSP lemon juice
1 tsp vanilla extract
1 cup sour cream
1 8 oz can crushed pineapple in syrup
1 graham cracker pie crust, 9-inch size


Combine cold milk and gelatin in blender or food processor container; blend on low to soften gelatin. Add scalded milk to bowl and blend until gelatin dissolves. Scrape sides of bowl with spatula. Add sugar, salt, cream cheese, lemon juice, vanilla, and sour cream; blend until smooth. Drain pineapple, reserving 3 tablespoons of the syrup. Add pineapple and reserved syrup to blender mixture; blend until smooth. Pour pineapple cream cheese mixture into pie crust. Chill pineapple pie for about 4 hours, or until firm.

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