Categories: Cheese, Desserts, Fruits 
      Yield: 8 servings 
  
     17 oz Pineapple; crushed, 2 cn 
    1/2 c  Sugar 
      2 t  Cornstarch 
      2 t  Water 
    2/3 c  Sugar 
      1 t  Butter or margarine 
    1/4 c  Unbleached flour 
      1 c  Cottage cheese; creamed, * 
      1 t  Vanilla 
    1/2 t  Salt 
      2 ea Eggs; lg, slightly beaten 
  1 1/4 c  Milk 
      1 ea Unbaked 10-inch pie shell 
  
  *  Use the small curd type of creamed cottage cheese for this recipe. 
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  ++++ 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.