one 10-inch pie

How to Make It

Step 1

Place cottage cheese in container of an electric blender; process 15 to 20 seconds or until smooth. Set aside.

Step 2

Beat egg yolks until thick and lemon colored. Gradually add sugar, beating well. Add cottage cheese, whipping cream, and half of pineapple; mix until thoroughly blended.

Step 3

Beat 2 egg whites (at room temperature) until stiff peaks form. Fold into pineapple cheese mixture.

Step 4

Spread remaining pineapple over bottom of pastry shell. Gently spoon pineapple-cheese filling over pineapple layer. Bake at 350° for 50 minutes.

Step 5

Combine remaining 2 egg whites (at room temperature), cream of tartar, and salt; beat until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350° for 10 minutes or until meringue is lightly browned. Cool before slicing.

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