+
0 (0)

Category: Desserts

Refrigerator Pineapple-Cheese Pie

If you look around, you can still find wildly exotic old buildings with soaring canted roofs, crude but forceful facades and maybe some remains of a bamboo grove or the bluntly sculpted raging gods known as tikis. They're the ghosts ... Read more

Total time: 1 1/2 hours plus 4 hours chilling | Serves 6
Note: From "How You Can Give Hawaiian Parties," by Patricia Collier, a booklet published by the Dole Corp. in the late 1950s or early '60s. Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

Crumb crust

  • 4 cups corn flakes
  • 2 tablespoons sugar
  • 1/4 cup (1/2 stick) butter, melted

Step 1Crush the corn flakes fine (the recipe suggests rolling them up tightly in a tea towel and crushing it with your hands). Mix the flakes with the sugar and butter. Press the mixture into a 9-inch glass pie plate, reserving 3 tablespoons of crumbs for the topping. Chill the crust thoroughly in the refrigerator.

Pineapple-cheese filling

  • 2 (1/4-ounce) envelopes plain gelatin
  • 1/2 cup cold water
  • 3 eggs, separated
  • 1 cup crushed pineapple, with juice
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 3/4 cup sugar
  • 1 cup creamy-style cottage cheese
  • 1/4 teaspoon salt

Step 1Mix the gelatin into the water and set it aside.

Step 2Beat the egg yolks lightly in a heavy saucepan or a double boiler, then add the pineapple, lemon zest, lemon juice and 1/4 cup of the sugar. Cook this mixture, stirring constantly, over medium heat, until it has thickened slightly (if using the double boiler, cook over simmering water). Add the gelatin to the mixture and stir until it dissolves.

Step 3Remove the saucepan from the heat. Force the cottage cheese through a wire strainer and add it to the hot mixture. Chill the mixture until it is set, about 1 hour.

Step 4Beat the egg whites with the salt until stiff peaks form, then gradually beat the remaining 1/2 cup sugar into the eggs. Fold the egg whites into the pineapple-cheese mixture. Heap the mixture into the chilled Crumb Crust and sprinkle with the remaining 3 tablespoons of corn flakes. Chill 3 hours or longer.

Each serving:
474 calories; 558 mg sodium; 149 mg cholesterol; 12 grams fat; 82 grams carbohydrates; 11 grams protein; 0.66 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Bulgur pudding with fruit, nuts and honey
Dario's olive oil cake
Vanilla panna cotta with seasonal fruit
Wesson Oil coffeecake