Angel Cream Cheese Pie
Created by CanuckCooker on May 12, 2012
- Servings: 7
- Prep Time: 1h
- Cook Time: 0m
- Recipe #5388
Ingredients
- 1 (9 inch) prepared chocolate crumb crust
- 1/2 to 3/4 cup granulated sugar (depending on how sweet you like it)
- 1 envelope unflavored gelatin
- Pinch of salt
- 1/4 cup half & half cream (or you can use whole milk)
- 1 1/4 cups heavy cream (whipping cream)
- 3 egg yolks
- 16 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
- 1 1/4 cups heavy cream (whipping cream)
- 2 tablespoons powdered sugar
- 3 chocolate sandwich cookies, crushed (I use Oreo)
How to Make
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Step 1: Combine 1/2 to 3/4 cup sugar, gelatin and salt in medium saucepan. Blend in half & half or whole milk, 1/4 cup heavy cream, and egg yolks and mix well. Cook over medium heat, stirring constantly until mixture almost comes to a boil and gelatin is completely dissolved. Remove from heat and, with electric mixer, beat in both packages of cream cheese, lemon juice and vanilla, until smooth and fluffy.
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Step 2: Chill in refrigerator until mixture is thickened, but not completely set, about 30-40 minutes.
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Step 3: In small bowl, beat 1 1/4 cups whipping cream with 2 tablespoons of powdered sugar until thick. Using same beaters, beat the chilled cream cheese custard mixture until smooth, then fold in the whipped cream until blended.
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Step 4: Spoon into crust. Sprinkle the top with c rushed sandwich cookies. Chill for at least three hours before serving, and store in refrigerator.
Nutritional Facts
- Serving Size: 1 (186.2 g)
- Calories 582
- Total Fat - 40.2 g
- Saturated Fat - 23.5 g
- Cholesterol - 125.4 mg
- Sodium - 643.9 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 0.5 g
- Sugars - 24.2 g
- Protein - 23.6 g
- Calcium - 752.8 mg
- Iron - 0.6 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg