Angel Cheesecake Pie - A - cooking recipe

Ingredients

CRUST
1 1/4 cups flour
1/2 cup finely chopped nuts
1/4 cup brown sugar (or Splenda equiv)
1/2 cup butter
FILLING
1/3 cup sugar
1 (1/4 ounce) envelope unflavored gelatin
1/4 teaspoon salt
1/2 cup whole milk
1 egg yolk
12 ounces cream cheese, softened
1 tablespoon lemon juice
1 teaspoon vanilla
1 pasteurized egg white (or powdered egg white equivalent)
2 tablespoons sugar (or Splenda)
1 cup whipping cream
2 tablespoons powdered sugar

Preparation

Oven - 400\u00b0F.
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.
FILLING:.
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.