Cottage Cheese Pie Turns the Dairy Staple Into a Velvety Treat: Easy Recipe That’s Oven-Ready in 10 Minutes
This cottage cheese recipe requires no blind-baking for the crust—and still produces a flaky treat
A spare tub of cottage cheese in your fridge presents the perfect opportunity to make a creamy dessert delight. Enter: Cottage cheese pie, a treat that features a custardy filling baked into a buttery crust. It’s perfect when you want to whip up a simple dessert for dessert tonight or for your next potluck. Also, you don’t have to blind-bake the crust beforehand to ensure a flaky crust. Keep reading for a cottage cheese pie recipe that’s an easy and low-fat treat you never knew you needed until now!
What is cottage cheese pie?
This pie consists of a filling made with cottage cheese, eggs, sugar and other ingredients before it’s poured into a crust and baked. When the filling sets, it develops a solid yet velvety consistency that complements the flaky crust. Cottage cheese pie is believed to have originated in Europe, especially as users in the r/Old_Recipes subreddit have commented “this cottage cheese filling is from a 1950s Lithuanian cookbook” and “this [cottage cheese] recipe is served throughout the Balkan countries.” The dessert also has the right balance of rich and sweet flavors, making it a nice treat to prepare for any night of the week.
Why cottage cheese is the perfect ingredient for this pie filling
Using cottage cheese for the filling instead of cream cheese adds an extra tangy flavor that pairs well with flavorings such as lemon zest and vanilla extract. The cottage cheese also becomes super smooth and creamy when you whip it with the other ingredients. An additional perk of cottage cheese is that it’s low in fat as ½ cup contains just five grams, while the same amount of cream cheese has 34 grams. Overall, cottage cheese works wonders for producing a luscious and lightened up treat.
Easy recipe for cottage cheese pie
Cottage Cheese Pie
Ingredients:
- 1 (9-inch) pie crust, not blind-baked
- 2 cups cottage cheese, room temperature
- ½ cup sugar
- ¼ cup heavy cream
- Zest and juice of 1 lemon
- 2 eggs, room temperature
- 2 Tbs. all-purpose flour
- 1 tsp. vanilla extract
- ½ tsp. ground nutmeg
- ⅛ tsp. salt
Directions:
- Active: 10 mins
- Total time: 1 hr., 5 mins
- Yield: 8 servings
- Preheat oven to 350°F.
- Place cottage cheese, sugar and salt in medium bowl. Mix by hand using whisk or electric whisk until mixture is pale and light, about 5 to 7 minutes. Add cream, lemon juice and zest, eggs, vanilla extract and flour. Continue creaming until evenly incorporated. Carefully pour cottage cheese filling into pie crust. Sprinkle nutmeg on top.
- Bake pie about 45 minutes or until knife comes out moist but clean. (Note: Keep foil handy to cover crust in case it browns too quickly.)
- Once done, remove pie from oven and let cool at least 10 minutes. Slice into 8 even slices and serve.
- Note: Leftover pie slices can be stored in an airtight container in the fridge. Eat leftovers within three days.
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