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Cottage Cheese Pie

Servings: 6


For Crust:
1 1/2 cups graham crackers crumbs
1/4 cup sugar
1/3 cup butter

For Filling:
1 tablespoon gelatin
1/4 cup cold water
1/4 cup milk
1/4 cup sugar
1/4 teaspoon salt
1 egg yolk
1/2 cup whipping cream
1 egg white
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 1/3 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1 cup cream-style small curd cottage cheese

Cooking Directions:

For crust: Combine graham cracker crumbs, sugar and butter. Press onto bottom and sides of a 9 inch pie plate. Set aside.

For filling: Soak gelatin in cold water. Combine milk, sugar, and salt; heat in double boiler. Combine egg yolk with mixture by adding small amount of hot mixture to yolk and then adding yolk mixture to remaining hot custard in double boiler. Cook until custard coats the spoon. Add soaked gelatin to hot custard mixture and stir until dissolved. Chill.

Whip cream and fold into chilled mixture when it begins to thicken. Beat egg white until it forms peaks, add powdered sugar and vanilla; beat until stiff. Fold in lemon juice, rind and cottage cheese. Fold cheese and egg white mixture into custard. Pour into prepared pie crust. Sprinkle with graham cracker crumbs. Chill overnight.

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