Passover cheese pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cake meal |
| ¼ | cup | Sugar |
| 1 | dash | Salt |
| ½ | teaspoon | Cinnamon |
| ⅓ | cup | Butter or margarine, melted |
| 1 | pounds | Cottage cheese |
| 3 | Eggs, separated | |
| ½ | teaspoon | Grated lemon rind |
| ½ | cup | Sour cream |
| ⅛ | teaspoon | Salt |
| 2 | tablespoons | Cake meal |
Directions
HERSHFIELD (KHGS55A
CRUST
FILLING
Preparation for crust: Blend ⅔ c. sugar and all ingredients; press into deep 10-inch pie pan. Bake at 375 about 10 minutes or until lightly brown Prep for filling: Put cheese through a sieve.Beat egg whites until stiff but not dry.Beat in yolks;beat in cottage cheese;cake meal; remaining sugar,rind,sour cream,salt;fold in beaten egg whites. Turn into pie shell;bake at 350 for 50 minutes.
Linda/NY FROM: LINDA HERSHFIELD (KHGS55A) Formatted by Elaine Radis BGMB90B; 3/92
Posted to MC-Recipe Digest V1 #572 by Nancy Berry <nlberry@...> on Apr 16, 1997