Ingredients
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2 (8 1/2 ounce) cans pineapple, Crushed
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1/2 cup sugar
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2 tablespoons cornstarch
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2 tablespoons water
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2/3 cup sugar
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1 tablespoon butter or 1 tablespoon margarine
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1/4 cup unbleached flour
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1 teaspoon vanilla
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1/2 teaspoon salt
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2 large eggs, slightly beaten
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1 1/4 cups milk
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1 10-inch unbaked deep-dish pie shell
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1 cup small curd cottage cheese, creamed
Instructions
- Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Cook for 1 minute more.
- Remove from the heat and cool to room temperature.
- Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended.
- Add the flour, cottage cheese, vanilla, and salt, beating until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the milk.
- Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer.
- Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean.
- Cool on a wire rack and serve at room temperature.