---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheese, Desserts, Fruits
       Yield: 8 servings
      17 oz Pineapple; crushed, 2 cn
     1/2 c  Sugar
       2 ts Cornstarch
       2 ts Water
     2/3 c  Sugar
       1 ts Butter or margarine
     1/4 c  Unbleached flour
       1 c  Cottage cheese; creamed, *
       1 ts Vanilla
     1/2 ts 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.
   ++++++++++++++ ++++ 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.