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September 5, 2008, Newsletter Issue #242: Angel Cheesecake Pie
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Tip of the Week
This wonderful light cheesecake pie was a winner in the Pillsbury Bake-Off long ago. It is a wonderful combination of flavors and textures.
Cookie Crumb Crust 1/3 cup sugar 1 envelope unflavored gelatin 1/4 tsp. salt 1/2 cup whole milk 1 egg yolk 12 oz. softened cream cheese 1 Tbsp. lemon juice 1 tsp. vanilla 1 egg white 2 Tbsp. sugar 1 cup whipping cream 2 Tbsp. powdered sugar
Combine 1/3 cup sugar, gelatin and salt in medium saucepan. Blend in egg yolk and milk and mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is completely dissolved. Remove from heat and blend in cream cheese, lemon juice and vanilla. Beat until fluffy.
Chill in refrigerator until mixture is thickened, but not set. Beat egg white until soft peaks form, then beat in 2 Tbsp. sugar and beat until stiff. Beat cream with powdered sugar until thick. Fold egg whites and cream into cream cheese mixture. Spoon into cooked cookie crust and chill before serving.
Cookie Pie Crust
This easy pie crust is a great choice for beginning cooks. The crust is crumbly, slightly chewy, sweet and nutty - a perfect foil for almost any chilled filling.
1-1/4 cups all purpose flour 1/2 cup finely chopped nuts 1/4 cup brown sugar 1/2 cup butter
Combine flour, nuts and brown sugar. Cut in butter until a crumb mixture forms. Do not form into ball; place crumbs in a 9" square baking pan, and bake at 400 degrees for 10-12 minutes, stirring frequently, until golden brown. Cool the crumbs and then press firmly into a 9" pie pan.
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