*  Exported from  MasterCook  *
 
                           DANISH BLUE CHEESE PIE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cheese                           Desserts
                 Fruits                           Pies
                 Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
   11       oz           Pumpernickel Bread -- *
      1/2   c            Butter -- No Margarine
      1/4   c            Sugar -- Granulated
                         -----CHEESE PIE-----
    2       ea           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.
  
 
 
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