Recipe: Heirloom Cottage Cheese Pie
Summary: This heirloom recipe
makes a simple, sweet dessert or breakfast pie, smelling deeply of
nutmeg with the tang of fresh lemon. You’ll want two pieces.
Ingredients
- 1 carton cottage cheese (16-ounce regular size carton)
- 2 tablespoons flour
¾-1 cup sugar {I used ¾ cup and found it plenty sweet}1/2- 3/4 raw local honey- 2 well beaten eggs
- Grated rind of one lemon
- 2 tablespoons lemon juice
- 1/4 cup milk or cream {I used milk}
- scoop of protein power
- Pinch salt
- Splash of vanilla {I used 1 teaspoon}
- Unbaked pie crust
Instructions
- Mix together and pour in unbaked pie crust. Sprinkle with nutmeg. {I used a generous amount of freshly grated nutmeg.}
- Although there was no temperature or bake time listed (this is an OLD recipe card!), Amy suggests 350 degrees for 45 minutes or until set. {I baked it at 350 degrees for about 60 minutes, covering the rim of the crust with foil near the end if it is turning too brown.}
- Tastes great served warm! {We found it lovely for breakfast, chilled from the refrigerator, as well.}
Quick notes
Note: You may notice that the original recipe has a
sour cream topping variation. Amy says her mother just topped the pie
with nutmeg and left it at that, so that’s what Amy does, as well. Her
mom also didn’t use the bitters, although that idea intrigues me! Also,
Amy notes that “you can blenderize this for a creamy texture, but I like
it as is!” I agree with her. The curds are way, way great! (That’s a
little play on words. Did you get it, or are you too tired?)
Variations
ShockinglyDelicious note: May I admit I
inadvertently didn’t use the lemon juice the first time I made it, and
simply made with the lemon rind, it was a lovely tasting pie! So don’t
be afraid to try that, as well.
From http://www.shockinglydelicious.com/heirloom-cottage-cheese-pie/ with my protein enhancements
now