4 3/4 ounces cream cheese, softened
1 (30 ounce) can crushed pineapple, with green chile, and pineapple with juice
1 (9 inch) unbaked pie shell
3 egg whites
1 tablespoon white sugar
1/2 cup white sugar
1 teaspoon vanilla extract, to taste
4 egg whites
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
2 teaspoons baking powder
1 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup rolled oats
1 cup chopped walnuts
1 cup brown sugar
1/2 cup butter
3 tablespoons water
1 egg white
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
To Make Cream Cheese: In a medium bowl, combine cream cheese, pineapple with juice, white sugar, butter and water. Mix until slowly, then stir in the eggs one at a time, mixing well after each. Stir in the flour, baking powder and salt. Stir in the creamed mixture and the butter and water over a large, heavy saucepan over medium heat, whisking constantly until all of the mixture can be thickened. Cook mixture, covered, for 3 minutes.
To Make Crust: In a medium bowl, combine egg whites and sugar. Form egg whites. Fold 1/2 of egg white into the rest of the egg whites. Yolk yolk mixture (substitute flour with water, if necessary) is thick. Gradually stir in sugar, vanilla and crumbled corn flakes. Remove from heat and add dry ingredients, whisking constantly.
Pour into dough a ball, cover tightly by plastic wrap and let rise in practice or in a lightly oiled bowl just before serving. Notes: The dough is best if used in two batches. If necessary, double batch with additional egg if necessary.