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!

Ingredients:

cottage-cheese-ingredients

  • 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

Instructions:

Preheat oven to 350 degrees.

In a medium size bowl, mix all ingredients except the nutmeg and pie crust together.

cottage-cheese-pie-step-1

Pour cottage cheese mixture in the unbaked pie crust.

cottage-cheese-pie-step2

Sprinkle the top generously with nutmeg.

cottage-cheese-pie-step-3

Bake for one hour.

Let cool for about five minutes. Serve warm.

Diva’s Tip:

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.

Dairy Diva Signature

~ The Dairy Diva