Categories: Cheese/eggs, Desserts, Fruits, Pies 
      Yield: 8 servings 
  
     17 oz Pineapple; Crushed, 2 Cn            1 c  Cottage Cheese; Creamed, * 
    1/2 c  Sugar                               1 ts Vanilla 
      2 tb Cornstarch                        1/2 ts Salt 
      2 tb Water                               2 ea Eggs; Lg, Slightly Beaten 
    2/3 c  Sugar                           1 1/4 c  Milk 
      1 tb Butter Or Margarine                 1 ea Unbaked 10-inch Pie Shell 
    1/4 c  Unbleached Flour                
  
  *  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.