This recipe was written on a yellow card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).
Pineapple Cream Cheese Pie
Blend 1/3 c sugar – 1 Tblsp. cornstarch. Add 9 oz can crushed pineapple (do not drain). Cook stirring constantly until thick & clear. Cool.
Blend 1/2 lb cream cheese & 1/2 c sugar, 1/2 tsp. salt. Add 2 eggs, one at a time, mixing well. Blend in 1/2 c milk & 1/2 tsp van.
Spread pineapple mixture over bottom unbaked pie shell.
Pour in cheese mixture.
Bake 1 hour 350° oven.