Golden Treasure Pie

Golden Treasure Pie

  • Prep Time: 55 mins
  • Total Time: 1 hrs 55 mins
  • Servings: 8

    • About This Recipe

    “One of my adopted recipes, this pie is a bit out of the ordinary. It did not turn out like I expected, but I enjoyed it. Try it and see if you like it too.Preparation time includes cooling time for the pineapple layer.”

    Ingredients

  • 2 (8 1/2 ounce) cans pineapple, Crushed
  • 1/2 cupsugar
  • 2tablespoonscornstarch
  • 2tablespoonswater
  • 2/3 cupsugar
  • 1tablespoon butter or 1tablespoonmargarine
  • 1/4 cupunbleached flour
  • 1cupsmall curd cottage cheese, creamed
  • 1teaspoonvanilla
  • 1/2 teaspoonsalt
  • 2largeeggs, slightly beaten
  • 1 1/4 cupsmilk
  • 110-inch unbaked deep-dish pie shell

    • Directions

  • Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan.
  • Cook over medium heat, stirring constantly, until the mixture comes to a boil.
  • Cook for 1 minute more.
  • Remove from the heat and cool to room temperature.
  • Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended.
  • Add the flour, cottage cheese, vanilla, and salt, beating until smooth.
  • Add the eggs, one at a time, beating well after each addition.
  • Blend in the milk.
  • Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer.
  • Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean.
  • Cool on a wire rack and serve at room temperature.

    • Reviews

  • “We enjoyed this. A layer of pineapple filling topped with a cheese cake-like cottage cheesey layer. A very lowfat pie which my kids even enjoyed. Had some lowfat cottage cheese to use up, also used nonfat milk, and a pie crust made from oil. So definitely nothing to feel too guilty about. Used an Emile Henry deep dish pie plate which was perfect. A regular 10-inch plate might work, but it would be tight. Next time I would use crushed pineapple in syrup or add extra sugar, I think it could have been a tad sweeter. We preferred this pie chilled. Thanks for sharing the recipe!”

  • “made this for father’s day. Everyone loved it. It sure needs all of a ten inch deep dish crust.I used evaporated milk for a bit of a richer taste. Tasted like cheese cake, but with fewer calories. I uesed lo-fat cottage cheese, and half the amount splends and half sugar in the ccheese portion. I did use all sugar in the pineapple mixture. “

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