Source: Las Pampas Restaurante, Monterrey, N.L. Mexico
Makes 10 servings.
Preparation time: 30 minutes
Tips: Makes one 10" deep dish pie. (see note 3)
Cheese-Pineapple Pie
Non-Bake type
Ingredients
Preparation
CRUST:
150 grams Galletas Marias (about 27 cookies), see note (1)
4 ounces butter (1 stick)
FILLING:
3 whole eggs, separated
1 cup sugar
1/2 cup cold milk
1 1/2 envelopes unflavored gelatin + 1/4 cup cold milk, see note (2)
9 ounces Philadelphia Cream Cheese
2 cups heavy cream or whipping cream, whipped
1 cup canned pineapple chunk, drained
1. CRUST: Crush cookies with rolling pin or blender. Place crumbs in 10" spring mold or pie dish. Add melted butter. Using a fork mix crumbs and butter. With your fingers, press crumbs to form a even crust in bottom and sides of dish. Bake at 350 F degrees for 8 to 10 minutes. Cool and set aside.
2. FILLING:
- Using a double boiler mix egg yolks, 1/2 cup sugar and 1/2 cup cold milk. Mix under heat until thicken.
- Mean time mix 1/4 cup milk and gelatin to dissolve. Whip cream and set aside refrigerated. Beat together reserved egg whites and 1/2 cup sugar until they form soft peaks. set aside.
- Place egg yolk mixture in mixer bowl. Add dissolved unflavored gelatin and cream cheese, mix well and refrigerate.
-When cheese mixture is completely cool, add beat egg whites and whipped cream. Mix well using a whisk or mixer. Add pineapple chunks and incorporate using a spatula.
3. Pour into the prepared crust and refrigerate at least 24 hrs. before serving.
NOTE: 1) May use Graham crackers instead.
2) I envelope of unflavored gelatin = 2 1/2 tsps.
3) Makes a 10" spring mold pie. If you wish to use a 9" pie plate, you would have about enough filling for 3 individual servings of filling besides the 9" pie. Just pour filling in 3" dishes and refrigerate, serve as a mousse-like dessert without crust.
