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Pineapple Chess Bars with Pecans Recipe

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This recipe for Pineapple Chess Bars with Pecans, by , is from Jeannette and Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Henrietta Daisey
Added: Friday, June 27, 2008


1 T. cornstarch
1 cup crushed pineapple
8 oz. pkg. cream cheese
2/3 cup sugar
t. salt
3 eggs
cup milk
t. vanilla
9 inch unbaked pie shell
cup chopped pecans

Mix 1/3 cup sugar with 1 T. cornstarch into a small saucepan. Add 1 cup crushed pineapple and cook, stirring constantly until mixtue is thick and clear. Cool.

Combine 8 oz. pkg. cream cheese with cup sugar and t. salt. Blend until smooth in a mixer. Add 3 eggs, one at a time and stir well. Blend in cup milk and t. of vanilla. Spread cooked pineapple mixture in a an unbaked pie shell in square pan. Pour cream cheese mixture on top and sprinkle with pecans. Bake at 400 degrees for 15 minutes then reduce heat to 325 degrees and bake for 50 minutes or until brown on top.
Cool completely. Cut into 2 in. squares.

I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find. - James Beard




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