Buzz isn’t just a pretty face that is willing to eat questionable cooking. He’s also a mathematician.
So yesterday we celebrated Pi Day… with pie, of course.
AuthorRetroRuth
From Dole
Tested Recipe!
[cooked-sharing]
Whip softened cream cheese and sugar together well.
Fold in the whipped cream, then the well-drained crushed pineapple.
Spoon into the pie shell.
Chill thoroughly, about two hours, until filling is set.
Yield: 6 to 8 servings
Ingredients
Directions
Whip softened cream cheese and sugar together well.
Fold in the whipped cream, then the well-drained crushed pineapple.
Spoon into the pie shell.
Chill thoroughly, about two hours, until filling is set.
Yield: 6 to 8 servings
Notes
Quick pineapple cheese pie, for those mathematically-themed holidays when you’re just really busy.
Cream cheese is amazingly versatile for desserts — just add sugar, and it’s pretty much ready to go.
And then you add whipped cream and pineapple and bump it up to a delicious fruity level.
I originally smoothed the top down, but it looked really boring — so I made the top all spiky and interesting instead.
Buzz loves cheesecake. And this is really just cheesecake with pineapple.
“Ohhhh, man. This is really great.”
Verdict: Delicious.
From his tasting notes:
Nothing unexpected about the flavor, just what you would expect based on the ingredients. But very tasty!
this would be even better with some coconut and rum (or rum flavoring) to make a piña colada pie.
Wow! My mom used to make something similar to this— minus the crust and add mini marshmallows and cottage cheese, back in the sixties. It was one of those “salads.” Absolutely delish.
Sounds delicious.
I HAVE THAT SHIRT!
How can you go wrong with cream cheese and pineapple? I may have to make this one.