Angel Cheesecake Pie

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Angel Cheesecake Pie

Angel Cheesecake Pie

1-1/4 cups 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 to make a crumb mixture. Place in 9" pie pan. Bake at 400 degrees for 10-12 minutes, stirring occasionally, until golden brown. Cool. Remove 1/4 cup and set aside. Press rest of crumbs into pan to form a crust.

1/3 cup sugar
1 envelope unflavored gelatin
1/8 tsp. salt
1/2 cup milk
1 egg yolk
12 oz. cream cheese, softened
1 Tbsp. lemon juice
1 tsp. vanilla
1 egg white
2 Tbsp. sugar
1 cup heavy cream
2 Tbsp. powdered sugar

Combine 1/3 cup sugar, gelatin and salt in saucepan. Blend in egg yolk and milk. Cook, stirring constantly, until mixture comes to a boil and gelatin is dissolved. Remove from heat. Beat in cream cheese, lemon juice and vanilla until creamy. Chill until mixture is very thick. Beat egg white until soft mounds form, then gradually beat in 2 Tbsp. sugar; beat until still peaks form. Beat cream with powdered sugar, using same beaters, until stiff. Then, using same beaters, beat chilled cheese mixture until creamy again. Fold egg white and cream into cheese mixture. Spoon into pie shell and sprinkle with reserved crumbs. Chill 4 hours before serving.



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