Angel Cheesecake Pie - A

Recipe by Nana Lee
READY IN: 55mins




  • Oven - 400ºF.
  • CRUST:.
  • Combine flour, nuts and brown sugar.
  • Cut in butter until a crumb mixture forms.
  • Do not form into ball; place crumbs in a 9" square baking pan, and bake at for 10-12 minutes, stirring frequently, until golden brown.
  • Cool the crumbs, reserve 1/4 cup, and then press remainder firmly into a 9" pie pan.
  • Combine 1/3 cup sugar, gelatin and salt in medium saucepan.
  • Blend in egg yolk and milk and mix well.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is completely dissolved.
  • Remove from heat and blend in cream cheese, lemon juice and vanilla.
  • Beat until fluffy.
  • Chill in refrigerator until mixture is thickened, but not set.
  • Beat egg white until soft peaks form, then beat in 2 tablespoons sugar and beat until stiff. Beat cream with powdered sugar until thick.
  • Fold egg whites and cream into cream cheese mixture.
  • Spoon into cooked cookie crust and sprinkle with reserved 1/4 cup crumbs.
  • Chill for at least three hours before serving, and store in refrigerator.