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Pineapple Cream Cheese Pie
   
   
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Home > Vegetarian Era > Delicacies > Pineapple Cream Cheese Pie
 
Recipe Provided by Taipei Center, Formosa

  Ingredients

Pastry:

226 g (8 oz, 1 cup) butter, softened at room temperature
200 g (7 oz, 3/4 cup & 2 Tbsp) cream cheese, softened at room temperature
100 g (3.5 oz, 1/2 cup) light brown sugar
360 g (13 oz, 3 cups) cake flour

Filling:

1 can of sliced pineapple (about 825 g, 29 oz), strained
450 g (16 oz, 2 cups) cream cheese
100 g (3.5 oz, 1/2 cup) light brown sugar
150 g (5.3 oz, 3/5 cup) plain yogurt
20 g (0.7 oz, 1 1/2 Tbsp) cornstarch

Directions

(1) Combine softened butter and cream cheese in a mixing bowl, and stir with an electric mixer until smooth. Add sugar and heat the mixture in a double boiler until the sugar is melted. Stir until evenly mixed. After the mixture has cooled down, place it on working surface.

(2) Add flour and with fingers and pastry scraper, gently fold to form a dough. Cover with plastic wrap, and store in refrigerator for 30 minutes. Preheat oven to 190C (375F).

(3) Remove the chilled dough and roll it out. Press into a heart-shaped mold and trim the edge. The remaining pastry can be rolled out and pressed into a smaller heart-shaped mold.

(4) Prick the pastry with a fork, line with aluminum foil, and fill with dried beans (in order to make an indented shape in the middle of the pie for filling). Bake in a preheated oven at 190C (375F) for 15 minutes. Remove foil and beans, and continue baking for 5 minutes until golden brown.

(5) Dice the pineapple, and set aside.

(6) Beat the cream cheese with an electric mixer at medium speed for 3-4 minutes. Add sugar and beat for another 2-3 minutes. Add yogurt and continue to beat for 2-3 minutes. Finally, add cornstarch and blend well at medium speed.

(7) Pour the filling into the baked piecrust to 1/3 full. Cover with a layer of diced pineapple, alternate with a layer of filling, then with a layer of pineapple and finish with another layer of filling. Finally smooth out the surface. Repeat the process with the remaining filling for the smaller pie.

(8) Bake in a preheated oven for 20 minutes until light brown. Remove and allow to cool. Refrigerate before serving.

 

Note: The filling can be made without pineapple to make plain cheese pie, which is delicious as well.

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