Pineapple Orange Cream Pie Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pie pans.

In a large bowl, cream together the cream cheese and sugar. Stir in the milk one cup at a time, mixing well after each addition. Blend in the egg yolks, beat well. Pour mixture into the crust and press in evenly.

Bake in preheated oven for 30 minutes, or until pastry is golden brown. Serve warm or cold.

Meanwhile, beat the cream cheese mixture into the bottom of a 9 inch springform pan.

In a small bowl, stir together the orange juice, orange zest and orange juice. Fold over filling to seal; spoon filling into crust.

In a medium bowl, beat the cornstarch together with the vanilla extract until smooth. Stir in the orange juice. Fold over filling. Spread over filling, covering completely. Chill for 2 hours.

Pour the pineapple chunks into the chilled crust and spread evenly. Remove pie from the refrigerator, and cut into small pieces. Pierce every piece with a fork.

In a large bowl, combine the pineapple piece with the pineapple juice, egg yolks, cornstarch and orange juice. Mix well and store in refrigerator until serving. Reserve one pineapple chunk for garnish if desired. Garnish pineapple chunks with brandy swirled orange zest shot if desired.

To make the filling for the filling: In a medium saucepan, combine the pineapple chunks, pineapple juice, pineapple chunks and pineapple chunks with pineapple chunks. Mix well and heat over medium heat. Cool slightly. Pour over rose filling in pie and place in freezer. Chill for 2 hours before serving.

To make the sauce for the frosting: In a small saucepan, mix together sugar and brandy. Heat over low heat and stir in fruit if desired. Garnish apple squares with brandy candy floss and serve as is.