Refrigerator Pineapple-Cheese Pie

Recipe Ingredients

		Crumb Crust
4 cups	250g / 8.8oz	Corn flakes
2 tablespoons	30ml	Sugar
1/4 cup	49g / 1.7oz	Melted butter - (1/2 stick)
		Pineapple Cheese Filling
2		Plain gelatin - (1/4 oz ea)
1/2 cup	118ml	Cold water
3		Eggs - separated
1 cup	237ml	Crushed pineapple with juice
1 teaspoon	5ml	Grated lemon zest
2 tablespoons	30ml	Lemon juice
3/4 cup	148g / 5.2oz	Sugar
1 cup	237ml	Creamy-style cottage cheese
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

For the Crumb Crust: Crush the corn flakes fine (the recipe suggests rolling them up tightly in a tea towel and crushing it with your hands). Mix the flakes with the sugar and butter. Press the mixture into a 9-inch glass pie plate, reserving 3 tablespoons of crumbs for the topping. Chill the crust thoroughly in the refrigerator.

For the Pineapple-Cheese Filling: Mix the gelatin into the water and set it aside. Beat the egg yolks lightly in a heavy saucepan or a double boiler, then add the pineapple, lemon zest, lemon juice and 1/4 cup of the sugar. Cook this mixture, stirring constantly, over medium heat, until it has thickened slightly (if using the double boiler, cook over simmering water). Add the gelatin to the mixture and stir until it dissolves.

Remove the saucepan from the heat. Force the cottage cheese through a wire strainer and add it to the hot mixture. Chill the mixture until it is set, about 1 hour.

Beat the egg whites with the salt until stiff peaks form, then gradually beat the remaining 1/2 cup sugar into the eggs. Fold the egg whites into the pineapple-cheese mixture.

Heap the mixture into the chilled Crumb Crust and sprinkle with the remaining 3 tablespoons of corn flakes. Chill 3 hours or longer.

This recipe yields 6 servings.

Each serving: 474 calories; 558 mg sodium; 149 mg cholesterol; 12 grams fat; 82 grams carbohydrates; 11 grams protein; 0.66 gram fiber.

Source:
The Los Angeles Times, 01-17-2001

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