Ingredients
6 tablespoons butter, softened5 tablespoons sugar1-1/2 cups all-purpose flour1-1/2 teaspoons baking powder1 egg2 to 3 tablespoons whole milkFILLING:1 can (20 ounces) unsweetened crushed pineapple2 packages (8 ounces each) cream cheese, softened2/3 cup sugar2 tablespoons all-purpose flour5 eggs, separated2 tablespoons lemon juice2 teaspoons vanilla extractWhole milkGround cinnamon
Preparation
In a large bowl, combine butter and sugar. Combine flour and baking powder; add to butter mixture. Add egg; mix until well blended and crumbly. Add milk and blend until dough forms a soft ball.
Pat dough onto bottom and 1-1/2 in. up sides of a greased 13-in. x 9-in. baking dish. Place pineapple in a sieve over a 4-cup glass measure; press with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust, reserving juice in glass measure; set aside.
In a large bowl, beat the cream cheese, sugar and flour. Add the egg yolks, lemon juice and vanilla; mix well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups. Stir milk mixture into cream cheese mixture until well combined.
In a large bowl, beat egg whites on high until stiff. Fold filling mixture into egg whites. Gently pour into crust. Sprinkle with cinnamon.
Bake at 325° for 55 minutes or until filling is set. Cool completely on wire rack. Chill until serving.
