Pineapple Cheesecake Pies

This recipe is from my neighbor who was from NYC and who cooked some of the best desserts and Italian food ever. She shared each and every recipe I requested back in the 70’s and 80’s and this recipe was just one of her best. It is so good to serve at dinner parties, as it makes 2 9″ pies and very easy and quick.

Crusts:
1 pack (6 oz Zweiback cookies ground into crumbs (I use Keebler Sandies (the ones without pecans)Cookies to equal 6 oz. (about 1 cup crushed cookies)
2 tables sugar
1/2 cup butter, melted
Mix crumbs, sugar and melted butter until blended. Using back of spoon, pat mixture into 2 deep pyrex pie plates, covering bottom bottom and sides. Drain a #303 can of crushed pineapple. Carefully put half of pineapple in each pie plate, covering bottom crust.
Filling
1/2 cup sugar
2 tables flour
1/4 teas slt
1 pkg (8 oz) cream cheese, softened
1 cup small-curd cottage cheese (or another 8 oz cream cheese)
1 teas vanilla
4 egg yolks, separated from whites
4 egg whites, stiffly beaten
1 cup whipping cream or undiluted evaporated milk
Beat egg whites until stiff; set aside. Mix cream cheese an cottage cheese until well blended. Add sugar, flour, salt and vanilla. Add egg yolks, one at a time beating well after each addition. Add milk or whipping cream and blend well. Fold in beaten egg whites. carefully pour mixture into pie plates, dividing evenly between the two plates. Bake at 350 about 35 min until knife inserted comes out clean. Store in Fridge until ready to serve. Top with whipping cream or Cool Whip….makes 2 pies

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