Pineapple Super-Pie

No, this is not a pie made by Superman's Mom - LOL!!  I found this recipe in a book I bought several months ago called Gudren's Kitchen and just had a chance to really browse through it.  The title of this pie caught my eye "super-pie" hmmm!  Sounds interesting.  And, yes, it did involve a run to the grocery store to buy cream cheese, pineapple tidbits and a graham cracker crust (I wasn't in the mood for making one myself today!)

This is really a very simple pie to make.  Only one problem . . . you have to let it chill in the refrigerator for 4 to 5 hours before you eat it - WHAT!!!!  Oh well, I hope it is worth it!

Pineapple Super-Pie

Ingredients

2 packages of 8 oz. cream cheese (at room temperature)
3 eggs
3/4 cup sugar
1 tsp vanilla extract
1 Graham Cracker Crust
2 cans of 20 1/2 ounces of pineapple tidbits ***I only used one can, I don't see how you could use both
1/2 tsp unflavored gelatin

Directions:
Preheat oven to 350.

Combine the cream cheese, eggs, sugar and vanilla extract in a large mixing bowl.  Mix using an electric mixer at medium speed.

Pour into the pie crust.

Bake for 30 to 35 minutes until the filling bounces back if touched with fingertips.  Place on a rack to cool.

While the pie is baking, drain the pineapple, reserving 1/2 cup of pineapple juice.  Heat the juice in a small saucepan over medium heat, stir in the gelatin until dissolved.  Remove pan from heat and let the pineapple juice cool.

Lay the pineapple tidbits over the cooled pie.  Cover with the gelatin glaze.  Refrigerate for 4 to 5 hours.

Entire Recipe:
Ingredients

2 packages of 8 oz. cream cheese (at room temperature)

3 eggs

3/4 cup sugar

1 tsp vanilla extract

1 Graham Cracker Crust

2 cans of 20 1/2 ounces of pineapple tidbits ***I only used one can, I don't see how you could use both

1/2 tsp unflavored gelatin

Directions:

Preheat oven to 350.

Combine the cream cheese, eggs, sugar and vanilla extract in a large mixing bowl.  Mix using an electric mixer at medium speed.

Pour into the pie crust and bake for 30 to 35 minutes until the filling bounces back if touched with fingertips.  Place on a rack to cool.

While the pie is baking, drain the pineapple, reserving 1/2 cup of pineapple juice.  Heat the juice in a small saucepan over medium heat, stir in the gelatin until dissolved.  Remove pan from heat and let the pineapple juice cool.

Lay the pineapple tidbits over the cooled pie.  Cover with the gelatin glaze.  Refrigerate for 4 to 5 hours.

Verdict:

I decided to try a piece of the pie tonight before going to bed.  I know I was supposed to wait 4 to 5 hours but I didn't!!  Anyway, it was good, really good.  I am putting a piece in my husband's lunch for tomorrow, so I will let you know what he thinks of it.  This is definitely a keeper recipe!!

UPDATE:

My husband loved the pie!  Yep, we have a winner here!!  Definitely will be making this again!!  I even snuck a small piece this morning.  LOL!!