Golden Treasure Pie

Recipe Ingredients

17 oz	483g	Pineapple; crushed - 2 cans
1 cup	237ml	Cottage cheese; creamed - *
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Vanilla
2 tablespoons	30ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Water
2		Eggs; lg - slightly beaten
2/3 cup	131g / 4.6oz	Sugar
1 1/4 cups	296ml	Milk
1 tablespoon	15ml	Butter or margarine
1		Unbaked 10-inch pie shell
1/4 cup	15g / 0.5oz	Unbleached flour

Recipe Instructions

* Use the small curd type of creamed cottage cheese for this recipe.

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 450F for 15 minutes, then reduce the temperature to 325F 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.

Source:
Martha White

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