Tequila-fresh pineapple cheese pie from The San Francisco Chronicle Cookbook, Volume II: 375 All-New Recipes from America's Most Innovative Food Section by Michael Bauer and Fran Irwin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 25, 2019

    Three-quarters of a recipe still mostly filled a 9.5" deep pie plate. I used the full cup of pineapple and am glad I did, as I really enjoyed the fruit. This is essentially cheesecake in pie form, but the filling is extra dense. It's not super sweet; next time I'd increase the sugar in the sour cream topping, or maybe skip the topping. My family loves cheesecake, so we enjoyed this, but I actually would love more pineapple in it. I can't say I tasted the tequila or Grand Marnier, but perhaps they boosted the pineapple flavor.

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