Cheesecake Pie

* Exported from MasterCook *

CHEESECAKE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Low-Cal
Fruits Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MARY KITTLE FXJT64A-----
2 Envelope unflavored gelatin
1/4 teaspoon Salt
1/2 cup +3T unsweetened pineapple
Juice
1 cup Low-fat milk
2 Egg -- separated
2 packages Butter Buds -- divided
1/4 cup Sugar -- divided
1 tablespoon Lemon rind -- grated
1 teaspoon Vanilla
8 ounces Dry curd cottage cheese
1/2 cup Juice packed crushed
Pineapple
1/2 cup Graham cracker crumbs
1 tablespoon Lemon juice

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, til gelatin dissolves and mixture thickens slightly.
Cool In a medium bowl, beat cottage cheese til 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 til they hold
their shape. Gradually add remaining sugar and beat till stiff. Fold into
cheese-crumb mixture. Pour into 9" pie plate-chill til 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.

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