Denise Salm From: Boynton Beach Recipe's story: "I don't bake," says Salm, who is from Philadelphia, where summer humidity precluded her from turning on the oven. This pie is easy and requires no baking. And given South Florida's humidity, it's perfect for our climate, too. • 1 (8-ounce) package cream cheese • 1 / 3 cup sugar • 1 (20-ounce) can crushed pineapple, drained • 1 (8-ounce) container frozen whipped nondairy topping, thawed • 1 (8-inch) prepared graham cracker crust • 1 / 4 cup chopped toasted pecans,* for garnish With an electric mixer on medium speed, beat the cream cheese with the sugar. Fold in the pineapple and then the nondairy topping. Spread in the crust, making sure to cover the bottom completely. Cover with plastic wrap and chill 4 hours or overnight. Garnish with chopped nuts and serve. Makes 6 to 8 servings. Per serving: 363 calories, 57 percent calories from fat, 23 grams total fat, 12 grams saturated fat, 31 milligrams cholesterol, 35 grams carbohydrates, .8 gram total fiber, 23 grams total sugars, 34 grams net carbs, 3 grams protein, 176 milligrams sodium. *To toast nuts: Before chopping, place nuts in a baking dish and place in a 350-degree oven about 10 minutes until golden. Cool and chop.
Jim Rassol / Sun Sentinel
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