Cranberry Cheese Cake With Cornflake Pie Shell

Total Time
4hrs 30mins
Prep 4 hrs
Cook 30 mins

From 1930s handwritten cookbook from Neligh Ne. Uses canned cranberries and lemon pie filling. It is a two layer pie. I think the cranbery can measuremnt might be off, but posting it here as written.

Ingredients Nutrition

Directions

  1. PIE SHELL:.
  2. Mix cornflakes, brown sugar, and melted butter together for the pie shell.
  3. Press mixture into pie pan.
  4. Chill while making filling.
  5. FILLING:.
  6. Soften gelatine in cold water.
  7. Mix lemon pie filling, brown sugar, and 1/4 cup milk in a saucepan.
  8. Beat 2 egg yolks with the 1-3/4 cups milk together.
  9. Add to lemon pie mixture.
  10. Cook over medium heat, stirring constantly until mixture comes to a boil.
  11. Remove from heat; add gelatine mixture; stir until gelatine is dissolved.
  12. Combine cottage cheese, salt, and vanilla; blend with cooked pudding.
  13. Fold in stiffly beaten egg whites; pour into pie shell.
  14. Chill 4 hours.
  15. GLAZE:.
  16. Glaze the top with a mixture of the cranberry sauce, brown sugar, and nuts.