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PINNEAPLE CHEESECAKE PIE

2 Envelope unflavored gelatin
1/4 teaspoon Salt
1/2 cup +3T unsweetened pineapple Juice
1 cup Low-fat milk
2 Egg -- separated
2 packages Butter Buds -- divided
1/4 cup Sugar -- divided
1 tablespoon Lemon rind -- grated
1 teaspoon Vanilla
8 ounces Dry curd cottage cheese
1/2 cup Juice packed crushed Pineapple
1/2 cup Graham cracker crumbs
1 tablespoon Lemon juice

Mix gelatin, 3 tablespoons sugar, salt, 1 packet Butter Buds, 1/2 cup pineapple juice, milk and egg yolks in top of double boiler. Place over boiling water and cook, stirring constantly, til gelatin dissolves and mixture thickens slightly. Cool In a medium bowl, beat cottage cheese til smooth. (Use potato masher for best results). Beat in crushed pineapple and lemon peel. Add cooled gelatin mixture.In a separate small bowl, combine graham cracker crumbs, remaining packet of Buds and vanilla. Add remaining pineapple juice and lemon juice. Mix well. Stir into cheese mixture. In separate bowl, beat egg whites til they hold their shape. Gradually add remaining sugar and beat till stiff. Fold into cheese-crumb mixture. Pour into 9" pie plate-chill til firm. NOTE from the source of the recipe: I do NOT mix the crumb mixture with the cheese mixture, rather i press the crumbs into bottom of plate and pour cheese mixture into shell.