Pineapple Cream Cheese Pie

Name: Pineapple Cream Cheese Pie
Ingredients: 1/3 cup sugar; 1 Tbsp. cornstarch; 1 = 9 oz. can crushed pineapple (not drained); 1 - 8 oz. pkg. Philadelphia cream cheese; 1/2 cup sugar; 2 eggs; 1/2 cup milk; 1/2 tsp. vanilla; 1/4 cup chopped pecans; 1 - 9'' unbaked pie shell

From Recipes from our hearth, 1960

Julia Snow

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1099Calories

9 gProtein

190 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories1099 kcal

Protein8.7 g

Carbohydrates190 g

Fiber2 g

Sugars177 g

Total Fat36 g

Saturated Fat9.8 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.9 g

Omega-30 g

Cholesterol43 mg

Sodium154 mg

Potassium370 mg

Calcium200 mg

Iron0.9 mg

Magnesium53 mg

Phosphorus232 mg

Zinc1.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D1.2 mcg

Vitamin C2.7 mg

Vitamin A40 mcg

Vitamin E0.1 mg

Vitamin K2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate1.4 mcg

Choline23 mg

Caffeine0 mg

Water150 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 39. The excerpt below is the record exactly as published.

PINEAPPLE CREAM CHEESE PIE 1/3 cup sugar 1 Tbsp. cornstarch | 1 = 9 oz. can crushed pineapple (not drained) 1 - 8 oz. pkg. Philadelphia cream cheese 1/2 cup sugar 2 eggs 1 tsp. salt 1/2 cup milk 1/2 tsp. vanilla

Cook this with the app: pantry check, scaling, and the assistant.