Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 1 (15 oz) can crushed pineapple in its own juice
- 1 (8 oz) packages fat-free cream cheese, softened
- 2 tsp Sweet & Low®
- 2 eggs, beaten
- 1 tsp vanilla extract
- 2 tsp cornstarch
Preheat oven to 350 degrees. Drain pineapple reserving juice. Blend cream cheese with Sweet & Low, eggs, and 1/2 teaspoon vanilla. Stir in 1/2 cup pineapple. Pour into graham cracker crust. Bake 25 to 30 minutes until center is set; cool. Combine reserved juice with cornstarch. Cook 3 to 4 minutes or until thickened and translucent. Stir in remaining vanilla; cool slightly. Pour over pie. Arrange remaining pineapple around outer edge of pie; chill.