Cheesecake Pie

Recipe Ingredients

2		Unflavored gelatin
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	+3t unsweetened pineapple
		Juice
1 cup	237ml	Low-fat milk
2		Egg - separated
2		Butter buds - divided
1/4 cup	49g / 1.7oz	Sugar - divided
1 tablespoon	15ml	Lemon rind - grated
1 teaspoon	5ml	Vanilla
8 oz	227g	Dry curd cottage cheese
1/2 cup	118ml	Juice packed crushed
		Pineapple
1/2 cup	73g / 2.6oz	Graham cracker crumbs
1 tablespoon	15ml	Lemon juice

Recipe Instructions

Mix gelatin, 3 tablespoons sugar, salt, 1 packet Butter Buds, 1/2 cup pineapple juice, milk and egg yolks in top of double boiler.

Place over boiling water and cook, stirring constantly, until gelatin dissolves and mixture thickens slightly. Cool In a medium bowl, beat cottage cheese until smooth. (Use potato masher for best results).

Beat in crushed pineapple and lemon peel. Add cooled gelatin mixture.

In a separate small bowl, combine graham cracker crumbs, remaining packet of Buds and vanilla. Add remaining pineapple juice and lemon juice. Mix well.

Stir into cheese mixture. In separate bowl, beat egg whites until they hold their shape. Gradually add remaining sugar and beat until stiff. Fold into cheese-crumb mixture. Pour into 9" pie plate-chill until firm.

NOTE: I do NOT mix the crumb mixture with the cheese mixture, rather I press the crumbs into bottom of plate and pour cheese mixture into shell. I do not know if this a misprint in the recipe or if it really is supposed to be all mixed together, but it doesn't make sense to me to put those crumbs into the actual cheesecake filling-and the picture in the book definitely shows a crust-you be the judge.

Source:
Taste of Home

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