Cottage Cheese Pie

Adapted from: James Beard’s ~ American Cookery


2 cups (1 pound) cottage cheese
2 tablespoons melted or softened butter
1 cup thin cream or milk
2 tablespoons lemon juice and 1 tsp grated lemon rind, or 1 tsp vanilla
1 cup sugar
1 tablespoon flour
3 egg yolks

Preheat Oven 350 degrees:

Sieve the cottage cheese or whirl in a blender until the curds are broken up. Add the butter, cream or milk, flavoring, sugar, flour and egg yolks. Beat or stir well to blend.

Crumb Crust for Pie:

1 ½ cups fine crumbs (such as graham cracker)
1/3 cup (about 6 tablespoons) butter
3 tablespoons white or brown sugar
Spices, cocoa, or unsweetened or semisweet chocolate

Place graham crackers into a food processor. Melt the butter over low heat. Remove from the heat, add the crumbs and sugar and blend well. If using spices or cocoa in the crust, add with the sugar. If using chocolate, add 1 ounce after it is melted. Stir over very low heat until the chocolate is liquid, then add the crumbs and sugar and blend.

Turn the crumb mixture into an 8 or 9 inch pie pan, spread rather evenly and firmly, over the bottom and up the sides. Bake pie crust 7–10 minutes, depending upon the thickness of the crust. This will firm the crust. Cool the crust for a few minutes then add the cottage cheese pie mixture.

Bake 35-40 minutes or until the toothpick test comes out clean from the center.

This pie is light, fluffy and very delicious, perfect ending to a good meal.

With Love,