Cheesecake Pie



INGREDIENTS:

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

DIRECTIONS:

1. 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.



Cheesecake Pie