posted by PAH 07-14-100 9:16 AM
A Slice of Paradise Pie
1 Pouch Refrigerated All-ready Pie Crust
First Layer:
1/2 Cup Coarsely Chopped Pecans
1/2 Cup Coarsely Chopped Macadamia Nuts
1/3 Cup Corn Syrup, half light, half dark
1 Egg
Second Layer:
1 (21 oz.) Can Comstock Pineapple Pie Filling
1/2 tsp. Cinnamon
Third Layer:
1 (8 oz.) Cream Cheese, softened
1/3 Cup Sugar
1 Egg
1 tsp. Vanilla
10-12 Pecan Halves
Aerosol Whipped Topping
Heat oven to 375º F. Have pie crust at room temperature for 1/2 hour. Unfold crust into a 9 1/2- 10-inch pie plate. Press out fold lines and crimp edges.
For first layer, mix together both nuts, corn syrups and egg. Place into prepared pie crust. Bake at 375º for 15-20 minutes or until partially set.
Meanwhile mix together pineapple pie filling and cinnamon and set aside.
In electric mixer, cream together cream cheese and sugar. Add egg and vanilla and beat until smooth.
Remove partially baked pie and carefully spoon pineapple-cinnamon mixture on top of partially baked first layer. Spoon cream cheese layer on top of pineapple, making sure it is evenly spread out to crust.
Return pie to 375º oven and continue to bake for 20 - 25 minutes or until set. During last 10 minutes crust may be covered with foil to prevent overbrowning. Remove from oven and garnish with pecan halves.
Refrigerate until chilled. Serve with whipped topping. Makes 10-12 servings.
(sent dezzerts.com 12/99)