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CHEESE PIE WITH PINEAPPLE

To make the pie dough combine the flour and butter in a food processor until the mixture resembles breadcrumbs.  Add the remaining ingredients and when the mixture forms a ball, wrap in plastic and refrigerate for 30 minutes.  Preheat the oven to 425F.   Roll out the pie dough to a 1/4-inch thick and line a 9-inch pie pan.  Prick the base of the pie dough with a fork.  Pre-bake for 40 minutes.  Push the fromage blanc through a strainer.  Heat the pineapple syrup and vanilla in a small saucepan and stir in the gelatin.  Add the sugar, egg yolks, melted butter and gelatin mixture to the fromage blanc and mix well.  Beat the egg whites until stiff and fold them into the cheese mixture.  Drain the pineapple slices and set aside 3 of them.  Chop the remaining pineapple and add it to the cheese mixture.  Remove the pie crust from the oven and cool on a rack.  Fill it with the fresh cheese mixture and arrange the reserved pineapple slices on top.
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For the pie dough:
1 2/3 cups flour
1/2 cup + 2 tbsp unsalted butter
pinch of salt
2-3 tbsp ice water

For the filling:
1 lb fromage blanc
2/3 cup sugar
1 tsp vanilla extract
4 egg yolks
1/4 cup unsalted butter
1 tbsp gelatin
2 egg whites
1/2 12-oz can pineapple slices
2 tbsp pineapple syrup from can
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30
mn
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40
mn
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United States
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Desserts
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