Pineapple Cheese Pie
|Creamed cottage cheese||1 1⁄2 Cup (24 tbs), sieved|
|All purpose flour||1 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Grated lemon rind||1 Teaspoon (From 1 Lemon)|
|Lemon juice||1 Tablespoon (Extracted From 1 Lemon)|
|Eggs||3 , separated|
|9 inch pastry crust||1 , unbaked (For 1 Crust Pie)|
|Pineapple preserves||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Tablespoon|
Combine cheese, flour, and salt.
Stir in cream, granulated sugar, rinds, and juice.
Beat egg whites until stiff.
Beat yolks until thick.
Add yolks to cheese mixture and fold in whites.
Line 9-inch pie pan with pastry.
Spread pastry with preserves.
Pour in cheese mixture.
Bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to moderate (350° F.); bake for 45 minutes longer, or until firm.
Cool; sprinkle with confectioners' sugar.