John Myers
Pineapple Cream Cheese Pie
The perfect pineapple cream cheese pie recipe with a picture and simple step-by-step instructions.
- 100 g Flour
- 25 g Mondamin
- 3 tsp Baking powder
- 125 g Sugar
- 1 packet Vanilla sugar
- 3 Eggs
- 125 g Butter or margarine
- 6 leaf White gelatin
- 400 g Philadelphia double cream setting
- 150 g Sugar
- 3 tbsp Lemon juice
- 1 Can Pineapple
- 500 ml Sweet cream
- 2 packet Cream stiffener
- For the dough: mix flour, mondamin and baking powder and add seven sugar, vanilla sugar, eggs and butter in a bowl and work into a smooth dough, put in a springform pan (26 cm) and bake at 160 degrees (hot air) for 30 minutes For the topping: soak the gelatine in cold water, stir in the Philadelphia, sugar and lemon juice, cut the pineapple into small pieces and add the juice from the can, squeeze out the gelatine and dissolve it in a small saucepan, stir in some of the cream cheese mixture, then mix in with the remaining cream cheese mixture Mix the cream with the cream stiffener until stiff and fold in. Place the base on a cake plate and put a cake ring around it, then pour in the cream and smooth it out. Chill for at least 3 hours. Then garnish with chocolate sprinkles or something similar. Have fun and enjoy your meal
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