Peg's Pineapple Cheese Pie

Ingredients

2 cups dry curd cottage cheese (DCCC)

2 eggs

1 tsp lemon juice

1 tsp vanilla

½ cup honey

¼ cup compliant pineapple juice

1 package (2.5 tsp) unflavored gelatin

20 ounces chunk pineapple

cinnamon to sprinkle on top

Crust for Peg's Pineapple Cheese Pie

ingredients

2 TBSP butter

⅔ TBSP honey

4-5 TBSP almond flour

420 grams dry curd cottage cheese (DCCC)

2 eggs

1 tsp (5 ml) lemon juice

1 tsp (5 ml) vanilla

120 ml (170 grams) honey

¼ cup compliant pineapple juice

1 package (7 grams) unflavored gelatin

567 grams chunk pineapple

cinnamon to sprinkle on top

Crust for Peg's Pineapple Cheese Pie

ingredients

2 TBSP (28 grams) butter

⅔ TBSP (10 ml) honey

25-31 grams almond flour

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Recipe PDF

Instructions

Preheat oven to 350°F (180°C).
Blend cheese, eggs, honey, lemon juice, and vanilla in a food processor.
Dissolve gelatin into pineapple juice and blend into mixture.
Stir or process in pineapple depending on if you want big or small pieces (I process the pineapple in for 5-7 seconds).
Pour into the 9" crusted pie plate and generously sprinkle cinnamon on top.
Bake in a 350°F (180°C) oven for 30 minutes.
Let cool, cover with plastic wrap, and refrigerate.

Crust for Peg's Pineapple Cheese Pie

instructions

Preheat the oven to 400°F (205°C).
Melt the butter and honey together.
Mix in almond flour until it is pasty.
Spread on the bottom of a 9-inch (23-cm) greased glass pie plate.
Bake at 400°F (205°C) until it is golden brown. It only takes a few minutes, so be careful because it burns easily. It may puff up a bit, but it will settle after cooling.