Pineapple-Cheese Pie Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1 Dash | |
| Egg yolk | 1 | |
| Pineapple juice | 1⁄2 Cup (8 tbs) | |
| Grated lemon rind | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Vanilla | 1⁄2 Teaspoon | |
| Cream style cottage cheese | 1 1⁄2 Cup (24 tbs) | |
| Drained crushed pineapple | 1 Cup (16 tbs) | |
| Egg white | 1 | |
| Sugar | 2 Tablespoon | |
| Whipping cream | 1⁄2 Cup (8 tbs) | |
| Graham wafer crust | 1 |
Directions
Mix gelatin, 1/3 cup sugar and salt in saucepan.
Beat egg yolk and pineapple juice together with a fork and stir into gelatin mixture gradually.
Set over moderate heat and bring to a boil, stirring constantly.
Remove from heat.
Stir in lemon rind, lemon juice and vanilla.
Cool.
Press cottage cheese through a sieve.
Stir in cooled gelatin mixture and pineapple.
Chill until beginning to set.
Beat egg white until frothy.
Add 2 tbsp sugar a little at a time and beat until stiff and glossy.
Fold into gelatin mixture.
Beat cream until stiff and fold in.
Pour into Graham Wafer Crust and chill several hours.
Beat egg yolk and pineapple juice together with a fork and stir into gelatin mixture gradually.
Set over moderate heat and bring to a boil, stirring constantly.
Remove from heat.
Stir in lemon rind, lemon juice and vanilla.
Cool.
Press cottage cheese through a sieve.
Stir in cooled gelatin mixture and pineapple.
Chill until beginning to set.
Beat egg white until frothy.
Add 2 tbsp sugar a little at a time and beat until stiff and glossy.
Fold into gelatin mixture.
Beat cream until stiff and fold in.
Pour into Graham Wafer Crust and chill several hours.
Chef
