Golden treasure pie

Yield: 8 Servings

Ingredients:

17 oz Pineapple; crushed
2 cn
1/2 c Sugar
2 ts Cornstarch
2 ts Water
2/3 c Sugar
1 ts Butter or margarine
1/4 c Unbleached flour
1 c Cottage cheese; creamed *
1 ts Vanilla
1/2 ts Salt
2 ea Eggs; lg slightly beaten
1 1/4 c Milk
1 ea Unbaked 10-inch pie shell * Use the small curd type of creamed cottage cheese for this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Combine the undrained pineapple
1/2 cup of

Instructions:

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