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graham cracker pie shell cream cheese sugar eggs milk unflavored gelatin water lemon juice sugar butter sugar salt eggs vanilla cream of tartar
Viewed: 42 - Published at: 2 years agoIngredients
- 9-inch prepared graham cracker pie shell
- 8 oz. Philadelphia brand cream cheese
- 1/2 c. sugar
- 3 eggs
- 1/4 c. milk
- 1 envelope unflavored gelatin
- 1/4 c. water
- 1/4 c. lemon juice
- 1/4 c. sugar
- 1 c. soft butter
- 2 c. sugar plus 12 Tbsp.
- 1/8 tsp. salt
- 8 eggs, separated (set aside 2 egg whites for meringue)
- 1/2 tsp. vanilla
- 1 tsp. cream of tartar
Method
- Cream the butter until smooth.
- Add sugar and cream well.
- Add egg yolks and mix well.
- Whip 2 egg whites with salt until stiff peaks are formed.
- Add vanilla.
- Fold into creamed mixture.
- Turn into two 8-inch pie shells.
- Bake in a moderately hot 425° oven about 12 minutes.
- Now decrease heat to 300° and bake about 20 minutes longer or until a silver knife blade inserted into center comes out clean.
- Beat the remaining 6 egg whites with a dash of salt and cream of tartar until soft peaks form.
- Add the 12 tablespoons of sugar, two at a time, while continuing to beat until stiff peaks form.
- Beat in 1/2 teaspoon vanilla.
- Spread on the pies and return to 300° oven for about 15 minutes or until golden brown.
- Very rich.
