Cheesecake Pie

Yields:	1 pie
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	Preparation	30 minutes
	Cooking	10 minutes
	Ready In	160 minutes

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Ingredients

2	envelopes	gelatin	unflavored
1/4	teaspoon	salt
1/2	cup	pineapple juice	unsweetened
3	teaspoons	pineapple juice	unsweetened
1	cup	milk, low-fat
2	each	egg	separated
2	packages	butter buds	divided
1/4	cup	sugar	divided
1	tablespoon	lemon zest	grated
1	teaspoon	vanilla extract
8	ounces	cottage cheese	dry curd
1/2	cup	pineapple	juice packed, crushed
1/2	cup	graham cracker crumbs
1	tablespoon	lemon juice

Directions

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 inch; 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.

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