Angel Cheese Cake Pie

Ingredients

• 1 1/4 cups flour
• 1/2 cup chopped nuts or coconut
• 1/4 cup brown sugar
• 1/2 cup butter

Creamy Cheese Filling

• 1/3 cup sugar
• 1 envelope unflavored gelatin
• 1/4 tsp. salt
• 1 egg yolk
• 1 1/2 cups (12 oz) cream cheese or cottage cheese
• 1 tbsp. lemon juice
• 1 tbsp. Vanilla
• 1 egg white
• 2 tbsp. sugar
• 1 cup whipping cream

Directions

1. Combine flour, nuts or coconut and brown sugar in mixing bowl. Cut in butter to make a crumb mixture.
2. Place in ungreased 9-inch piepan.
3. Bake at 400 °F for 10-12 minutes until golden brown, stirring occasionally. Cool to lukewarm. Remove 1/4 cup. Press remainder into pan. Cool.

Prepare Cream Cheese Filling

1. Combine sugar, gelatin and salt in saucepan. Add milk and egg yolk; blend well. Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is dissolved. Remove from heat.
2. Blend in cream cheese, lemon juice and Vanilla. Beat until creamy. Chill until mixture is very thick, but not set.
3. Beat egg white until soft mounds form. Gradually add sugar; beat until stiff peaks form. Fold gently but thoroughly into cheese mixture.
4. Beat whipping cream until thick. Fold into cheese mixture.
5. Spoon into prepared pie shell. Sprinkle with reserved crumbs. Chill 4-6 hours or overnight.

Notes

This recipe was created by Mrs. Vera Massie.