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Cheesecake Pie

Yields:1 pie
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Recipe Cooking TimePreparation30 minutes
Cooking10 minutes
Ready In160 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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