A cream cheese and pineapple filling is spread in the bottom of an unbaked pie shell, then sprinkled with pecans which are covered with a mixture of corn syrup, sugar and eggs in this layered fruit and nut dessert.
INGREDIENTS (for 8 servings):
- 1 (9 inch) unbaked pie crust
- 1 (8 ounce) package cream cheese, softened
- 1 egg, beaten
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple, drained
- 1 1/2 cups chopped pecans
- 3 eggs, beaten
- 1 cup light corn syrup
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
PREPARATION:
Preheat oven to 375 degrees F (175 degrees C).
Blend together the cream cheese, 1 egg, 1/2 cup sugar, salt and vanilla. Gently stir in pineapple, pour into pie crust.
Sprinkle pecans over cream cheese mixture.
Blend together the 3 eggs, corn syrup, 1/4 cup sugar and vanilla. Pour over pecan layer.
Place on lower rack of oven and bake for 40 to 45 minutes or until center is firm.