Cranberry Cheese Cake With Cornflake Pie Shell
Recipe: #16814
January 18, 2015
Categories: Desserts, Cranberry, Lemon, July 4th, Labor Day, Mothers Day, Gluten-Free, Vegetarian, Gelatin/Jello, Pies, more
"From 1930's, handwritten cookbook from Neligh Ne. Uses canned cranberries and lemon pie filling. It is a two layer pie."
Original is 8 servings
Ingredients
- PIE SHELL
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- FILLING
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- GLAZE
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Nutritional
- Serving Size: 1 (258.5 g)
- Calories 474.7
- Total Fat - 17.9 g
- Saturated Fat - 7.9 g
- Cholesterol - 90 mg
- Sodium - 537 mg
- Total Carbohydrate - 68.6 g
- Dietary Fiber - 1.5 g
- Sugars - 46.9 g
- Protein - 13.6 g
- Calcium - 182 mg
- Iron - 1.5 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.3 mg
Step by Step Method
PIE SHELL
Step 1
Mix cornflakes, brown sugar, and melted butter together for the pie shell. Press mixture into pie pan.
Step 2
Chill while making filling.
FILLING
Step 3
Soften gelatine in cold water.
Step 4
Mix lemon pie filling, brown sugar, and 1/4 cup milk in a saucepan.
Step 5
Beat 2 egg yolks with the 1-3/4 cups milk together. Add to lemon pie mixture. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat; add gelatine mixture; stir until gelatine is dissolved.
Step 6
Combine cottage cheese, salt, and vanilla; blend with cooked pudding. Fold in stiffly beaten egg whites; pour into pie shell.
Step 7
Chill 4 hours.
GLAZE
Step 8
Glaze the top with a mixture of the cranberry sauce, brown sugar, and nuts.
Tips
No special items needed.
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