Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 1/2 cups graham crackers crumbs

  3. 1/3 cup butter Filling:

  4. 1 tablespoon gelatin

  5. 1/4 cup cold water

  6. 1/4 cup milk

  7. 1/4 cup granulated sugar

  8. 1/4 teaspoon salt

  9. 1 egg yolk, beaten

  10. 1/2 cup whipping cream

  11. 1 egg white

  12. 1/2 cup powdered sugar

  13. 1/2 teaspoon vanilla extract

  14. 1 1/3 tablespoon lemon juice

  15. 1/2 teaspoon grated lemon rind

  16. 1 cup cream-style small curd cottage cheese

Instructions Jump to Ingredients ↑

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

  2. For Filling: Soak gelatin in cold water.

  3. Combine milk, sugar, and salt; heat in double boiler, heat to boiling, stirring constantly..

  4. Combine beaten egg yolk with mixture by first 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.

  5. Add soaked gelatin to hot custard mixture and stir until dissolved. Chill.

  6. Whip cream and fold into chilled mixture when it begins to thicken.

  7. Beat egg white until it forms peaks, add powdered sugar and vanilla; beat until stiff. Fold in lemon juice, rind and cottage cheese.

  8. Fold cheese and egg white mixture into custard. Pour into prepared pie crust.

  9. Sprinkle with graham cracker crumbs. Chill overnight.


Send feedback