Difficulty: Easy - for beginners
1 (9") pie crust, unbaked
1 tsp sugar
1 pkg (8 oz) cream cheese, softened
1/4 c sugar
1 tsp coconut extract
1 can (20 oz) crushed pineapple in syrup, well drained
1/4 c pineapple juice from drained pineapple
2 tsp cornstarch
Preheat oven to 450.
Sprinkle 1 tsp sugar over pie crust and gently press sugar granules into crust. Bake at 450 for 7-10 minutes or until lightly golden brown.
Reduce oven to 400.
Beat cream cheese with 1/4 c sugar, extract, and egg. Beat until well blended. Pour into partially baked pie shell. Carefully spoon pineapple topping over cream cheese mixture (it will not cover completely).
Return pie to oven and bake for 20-25 minutes or until filling is puffed around the edges and set.
Meanwhile, in a small saucepan, mix reserved 1/4 c liquid and the cornstarch until smooth. Cook over medium heat until the glaze boils and thickens, stirring frequently.
Spoon the glaze over top of the pineapple pie.
Cool 1 hour or until completely cooled before slicing and serving.
Store leftovers in refridgerator.