Cottage Cheese Pie
A Sweet Treat Packed with Protein!
If there’s one thing that holds true, it’s that what was once old always seems to become new again. A great example of this is Cottage Cheese Pie, which became extremely popular in the ’50s and ’60s. Back then, families flocked to making this pie because it was a good use of leftover cottage cheese. I don’t know who invented it, but I do know that mixing together the sweetness of sugar, zest of lemon and the creaminess of cottage cheese is a genius idea. It’s a custard-style pie that makes a perfect sweet bite after dinner. And, the best part? It’s packed full of protein. Yummy!
- 1 (16-ounce) container Hiland Dairy Cottage Cheese
- 2 tablespoons flour
- 3/4 cup granulated sugar
- 2 eggs, well beaten
- Grated rind of one lemon
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup Hiland Dairy Milk
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- Ground nutmeg
- 1 unbaked pie crust, room temperature
Preheat oven to 350 degrees.
In a medium size bowl, mix all ingredients except the nutmeg and pie crust together.
Pour cottage cheese mixture in the unbaked pie crust.
Sprinkle the top generously with nutmeg.
Bake for one hour.
Let cool for about five minutes. Serve warm.
If you want a more custard-like texture, simply add the ingredients into a blender and pulse until you no longer see the cottage cheese curds and the mixture is slightly fluffed.