This could be a sweet and creamy, cheesecake-y type dessert. I don’t usually go for pineapple myself, but this could be really good. I think the cream cheese would soften the sharpness of the pineapple and be a really nice balance.

Pineapple Philly Pie

1/3 c sugar

1 tbsp cornstarch

1 c crushed pineapple (do not drain)

1/2 lb (8 oz) pkg cream cheese

1/2 c sugar

1/2 teas salt

2 eggs

1/2 c milk

1/2 teas vanilla

1 unbaked pie shell

1/4 c chopped pecans

Blend 1/3 c sugar with 1 tbs starch (cornstarch). Add 1 c crushed pineapple (not drained) & cook, stirring constantly til mixture is thick & clear. Cool. Combine a 1/2 lb package cream cheese with 1/2 c sugar and 1/2 teas salt. Blend smooth. Add 2 eggs, one at a time, stir well after each is added. Blend in 1/2 c milk & 1/2 teas vanilla. Spread the cooled pineapple mixture in a 9 inch unbaked pie shell. Pour on cream cheese mixture & sprinkle with 1/4 c chopped pecans. Bake in hot 400 degree oven for 10 minutes. Reduce heat to 375 & bake 50 minutes. Cool before serving.