Refrigerator Pineapple-Cheese Pie

Time 1 hour 30 minutes
Yields Serves 6
Refrigerator Pineapple-Cheese Pie

Crumb crust


Crush 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


Mix the gelatin into the water and set it aside.


Beat 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.


Remove 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.


Beat 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.

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.

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