Versatile Cottage Cheese Pie Recipes

AMISH CUSTARD COTTAGE CHEESE PIE

Amish Custard Cottage Cheese Pie image

A custard pie made more delightful with the addition of cottage cheese. It can be made in a pastry or graham cracker crust.

Provided by MARBALET

Categories Desserts Pies Vintage Pie Recipes

Time P1DT1h30m

Yield 16

Number Of Ingredients 10

Ingredients

1 (16 ounce) package small curd cottage cheese
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1 pinch salt
3 egg yolks
3 egg whites
1 (12 fluid ounce) can evaporated milk
1 ½ cups milk
2 (9 inch) pie shell

Steps:

Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
Cool on racks, then refrigerate. Flavor improves if served a day after baking.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 25.8 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 271.7 mg, Sugar 16.8 g

POTATO AND COTTAGE CHEESE PIE

Potato and Cottage Cheese Pie image

From The Big Book of Breakfast, 2003, by Maryana Vollstedt. This can be made ahead and baked when needed, as the potatoes are pre-cooked. Potatoes should be still slightly firm, not soft, or they will not grate well. Prep time and cooking time do not include pre-cooking potatoes.

Provided by zeldaz51

Categories Breakfast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups cold cooked russet potatoes, peeled and grated
1/2 cup cottage cheese
1/2 cup sliced green onion, including green tops
1/4 cup sour cream
1/2 teaspoon salt
fresh ground pepper
2 -3 drops Tabasco sauce
1 cup grated cheddar cheese

Steps:

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix All ingredients except Cheddar cheese. Spread evenly in a 9-inch pie plate.
Bake until lightly browned on top, about 45 minutes. Sprinkle Cheddar on top and bake until cheese is melted and pie is crispy around the edges, about 10 minutes longer.
Let set for 45 minutes after removing from oven. Cut into wedges to serve.

Nutrition Facts : Calories 258, Fat 13.4, SaturatedFat 8.1, Cholesterol 41.6, Sodium 583.2, Carbohydrate 22.2, Fiber 2.8, Sugar 2.5, Protein 12.8

CRUSTLESS BROCCOLI AND COTTAGE CHEESE PIE

Crustless Broccoli and Cottage Cheese Pie image

My second entry into the broccoli quiche category...this one is from Vegetarian Pleasures. Breadcrumbs in recipes always confuse me, I'm not sure what I'm being asked for. In this one, you want to make a slice or two of toast, let it (them) cool, and give a buzz in the food processer. This can be made up to 8 hours in advance-cover and chill the crust and filling separtely. Have not done that, so I could only guess how you might need to adjust the baking time; maybe another 15 minutes? I don't know why it's called crustless, it has a crust, just a thin one. Anyway, it's yummy. I've had no problem using lowfat/non-fat milk and cottage cheese. I never use the cayenne pepper, because Mr. B. does not like even a touch of heat, so I don't know how that tastes in there. Hope you enjoy!

Provided by BumblingBs

Categories Savory Pies

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons parmesan cheese, grated
1/4 cup breadcrumbs, preferably whole wheat
1 1/2 cups cottage cheese
1/4 cup milk
1 cup monterey jack cheese, cubed
3 eggs, well beaten
2 cups broccoli, chopped and cooked
1/4 teaspoon basil
1 dash cayenne pepper
1/4 teaspoon salt
fresh ground black pepper, to taste
1 tablespoon butter, cut into bits

Steps:

Preheat oven to 350 degrees.
Generously butter 9 inch pie pan or quiche pan.
Mix the parmesan cheese and bread crumbs together and pat on the bottom and sides of the dish-this will form the crust.
Mix the cottage cheese, milk, Monterey Jack and eggs together well, then stir in the remaining ingredients (except the butter). Pour into the pie crust and smooth over the top, then dot with butter.
Bake for 40 minutes, or until a knife inserted into the center comes out almost clean. Serve immediately.

Nutrition Facts : Calories 329.8, Fat 20.6, SaturatedFat 10.8, Cholesterol 191.1, Sodium 791.3, Carbohydrate 11.9, Fiber 1.5, Sugar 3.6, Protein 24.5

COTTAGE CHEESE PIE

Cottage Cheese Pie image

Make and share this Cottage Cheese Pie recipe from Food.com.

Provided by marycate

Categories Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 unbaked pie shell
1 1/2 cups cottage cheese
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons flour
1 tablespoon butter
2 eggs, separated
2 cups milk
1 teaspoon lemon flavoring or 1 teaspoon cinnamon flavoring, etc

Steps:

Combine cheese, sugar, salt, flour, beaten egg yolks, and flavoring. Mix well.
Add milk slowly to make smooth mixture.
Fold in beaten egg whites, then pour in pastry shell.
Bake in 350 degree oven for 40 minutes, until set.

Nutrition Facts : Calories 281.2, Fat 14.2, SaturatedFat 5.7, Cholesterol 71.1, Sodium 406.7, Carbohydrate 28.2, Fiber 0.9, Sugar 12.7, Protein 10.1

TRADITIONAL CZECH COTTAGE CHEESE PIE

Traditional Czech Cottage Cheese Pie image

Make and share this Traditional Czech Cottage Cheese Pie recipe from Food.com.

Provided by Dienia B.

Categories Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup small curd cottage cheese
3 eggs
1 cup milk
1/2 cup sugar
2 teaspoons lemon juice
1/2 cup raisins
9 inches unbaked pie shells

Steps:

Slightly mash cottage cheese.
Stir in eggs, milk, sugar, and lemon juice; mix well.
Stir in raisins.
Pour into pie shell.
Bake in 375 degree Fahrenheit oven for 40 minutes or until knife inserted in center comes out clean.

COTTAGE CHEESE PIE

Cottage Cheese Pie image

I prefer this Amish pie with a graham cracker crust, but my family always used the pastry crust. Since this recipe makes 2 pies, try one of each. Ricotta cheese may be substituted for the cottage cheese.

Provided by Miss Annie

Categories Pie

Time 1h40m

Yield 2 9inch pies

Number Of Ingredients 9

Ingredients

16 ounces cottage cheese
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1 dash salt
3 eggs, separated
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 unbaked 9-inch pie shells (pastry or graham cracker)

Steps:

Preheat oven to 425º F.
Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
Combine all ingredients except egg whites; mix well.
Beat egg whites until firm.
Fold into batter until smooth.
Pour into pie crusts.
Bake for 15 minutes then reduce oven to 350º and bake for an additional 25 minutes or until knife inserted in center comes out clean.
Cool on racks.
Refrigerate.
Flavor improves if served a day after baking.

Nutrition Facts : Calories 2045.2, Fat 97.9, SaturatedFat 36.2, Cholesterol 428.8, Sodium 2376.4, Carbohydrate 223.6, Fiber 6.9, Sugar 101.6, Protein 69.7

VERSATILE COTTAGE CHEESE PIE

Versatile Cottage Cheese Pie image

This came from my Prize-Winning Recipes e-book compiled of random recipes that won prizes at fairs, cooking contests, etc. I think almost any cheese like paneer or farmer's cheese would work in this, maybe even yogurt, but then it wouldn't be cottage cheese pie, now would it? ;) I halved it from the original, which was enough for 2 pies.

Provided by the80srule

Categories Pie

Time 1h10m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 whole eggs
1/2 cup sugar
2 teaspoons vanilla extract
1 tablespoon flour
6 ounces evaporated milk (entire can if making 2 pies)
8 ounces cottage cheese
9 inches pie crusts, your favorite kind

Steps:

Beat the ingredients together in a large bowl with an electric mixer, or in a blender or food processor.
Pour into the unbaked pie shell, whatever kind you like. Homemade or storebought. Sprinkle with cinnamon or nutmeg if you like.
Bake at 250F for 1 hour. Let cool for at least 30-40 minutes prior to chilling in the fridge. Serve with fruit.

Nutrition Facts : Calories 244.9, Fat 11.6, SaturatedFat 3.8, Cholesterol 57.9, Sodium 268.5, Carbohydrate 26.9, Fiber 0.8, Sugar 13.5, Protein 7.9

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