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Pear N Cheese Pie

Pie.Chef's picture
Ingredients
  Baked gingersnap crust 1
  Unflavored gelatin 1 Ounce (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Egg yolks 3
  Lemon juice 2 Tablespoon
  Grated lemon rind 1 Teaspoon
  Granulated sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Cottage cheese 1 Pound, sieved
  Egg whites 3
  Granulated sugar 1⁄2 Cup (8 tbs)
  Diced pears 1 Cup (16 tbs) (Fresh Anjou, Bosc, Or Cornice)
Directions

Day before: Soften gelatine in cold water.
In double-boiler top, beat egg yolks; stir in lemon juice and rind, 1/4 cup sugar, salt.
Cook over boiling water, stirring, until mixture thickens; then add softened gelatine; stir until dissolved; remove from heat.
Add cottage cheese; refrigerate until as thick and syrupy as unbeaten egg white.
Beat egg whites until quite stiff.
Gradually add 1/2 cup sugar, beating until stiff.
Fold in gelatine mixture, along with pears.
Turn into baked crust.
Refrigerate.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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