-CRUST-
11 oz Pumpernickel Bread; *
1/2 c Butter; No Margarine
1/4 c Sugar; Granulated
CHEESE PIE
2 Unflavored Gelatin;Envelopes
1/2 c Cold Water
4 oz Cream Cheese
4 oz Danish Blue Cheese
1 c Heavy Cream
1 lb Seedless Green Grapes
* Use 1 loaf (11 oz) of thin sliced pumpernickel bread. NOTE: Since this
is a Cheese pie rather than a cake, you will need one
9-inch pie tin.
First prepare the crust. Preheat the oven to 250 degrees F, then dry the
bread slices in the oven until they are hard enough to crumble easily,
(about 20 to 25 minutes). Meanwhile melt the butter. Crush the bread,
making about 1 1/2 cups of crumbs. Add the butter and the sugar and mix
very well. Press the crumbs into the pie tin. Raise the oven temperature
to 35o degrees F. and bake the crust fro 15 minutes. Allow to cool before
filling. Then prepare the filling. In a medium-sized saucepan, combine the
gelatin with the water and cook over medium high heat, stirring constantly,
until the mixture is clear (about 6 to 8 minutes). Cool. In a large mixing
bowl, beat the cream cheese until light and smooth. Mash the blue cheese
well and combine with the cream cheese. Pour the gelatin mixture into the
bowl with the cheese and mix well. Whip the cream until stiff and fold into
the cheese mixture. Pour the filling gently into the prepared crust. Press
the grapes upright into the pie, leaving the tops showing. Chill the pie
for several hours or until set.
NOTE:
Since there is no sugar in this recipe, all the sweetness comes from the
grapes, it is not as sweet as a cheesecake. If it is too tart for you, add
just a little sugar, but it is well liked by most as an appetizer without
any sugar added.
From
Yields
10 Servings