1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
2 teaspoons white sugar
2 tablespoons lemon juice
2 teaspoons orange juice
1 tablespoon lemon zest
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped pecans
1 cup halved fresh pineapple, juice reserved
1 (8 ounce) can sliced pineapple with juice
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the cream cheese, sugar, lemon juice, orange juice, lemon zest, eggs, flour and baking powder. Mix together, then beat into the creamed mixture.
Fill pie crust with pie filling. Pour pineapple juice over pie and sprinkle with pineapple with pineapple juice.
Bake in preheated oven for 60 minutes, or until toothpick inserted in center comes out clean.
Try it! Made the crust by below and added about 1/4 C of sour cream...Baked until the filling was bubbly and almost dry. No problem with it being too wet. What a treat!
I have made pineapple catterfills for ice cream and cake and they were great. Love the nuts.....
I made this pie crust and it came out fantastic. I liked the "crunch" to thicken it. I left my original margarine (makes about 3 cups) and I used a golden egg cookie to replace it. I didn't change anything in the recipe. Kids loved it!
Made just as written. There was about enough pie to form a well
⭐ ⭐ ⭐ ⭐ ⭐