Cottage Cheese Pie

[Photograph: Sarah Baird]

The real beauty of this recipe is its ease and versatility: it's simple to whip up, and can be eaten as a celebratory dessert, a breakfast snack, or a teatime treat. There are also as many variations and additions to the recipe as there are people who swear by it: raisins added in prior to baking, a whipped sour cream topping, blueberries and raspberries scattered as a fruity treat. The topping that can't be missed, though, is a healthy sprinkle of nutmeg, which adds an extra dimension to the rich pie.

About the author: Sarah Baird is a writer, editor, and petit four aficionado living in New Orleans, Louisiana. She likes planning elaborate dinner parties surrounded by her collection of dwarf citrus trees. You can read her latest musings and about her various misadventures on her website: hellosarahbaird.com or follow her on Twitter: @scbaird.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Cottage Cheese Pie

About This Recipe

Yield:Makes one 9-inch pie
Active time:30 minutes
Total time:3 hours 30 minutes
Special equipment:food processor, handheld mixer
This recipe appears in: Pie of the Week: Cottage Cheese Pie

Ingredients

  • For the Crust:
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1/8 teaspoon baking powder
  • 3 ounces cream cheese (chilled, cubed)
  • 8 tablespoons (1 stick) unsalted butter (chilled, cubed)
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons apple cider vinegar
  • For the Filling:
  • 2 medium eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1 cup (about 7 ounces) white sugar
  • 2 cups cottage cheese
  • 1/2 teaspoon zest and 2 teaspoons fresh juice from 1 lemon
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Procedures

  1. 1

    For the Crust: Pulse flour, salt, and baking powder in food processor until combined, about 10 short pulses. Add cream cheese and pulse until coarsely incorporated, about 8 short pulses. Add butter cubes and pulse until dough forms pea-sized balls, about 8 short pulses. Add cream, vanilla, and vinegar and continue to pulse until dough pulls away from sides, 8 to 12 short pulses. Transfer dough to a large sheet of plastic wrap and shape into a 1/4-inch thick disc. Cover with plastic wrap and refrigerator for at least 2 hours and up to three days hours. Remove from refrigerator and press into a 9-inch pie plate, using fingertips to form an even layer.

  2. 2

    To Assemble: Adjust oven rack to center position and preheat oven to 350°F. Whisk together eggs, flour, and sugar using an electric handheld mixture until smooth. Fold in cottage cheese, lemon zest and juice, heavy cream, and vanilla extract. Pour into the prepared pie shell. Bake until set in the middle, about 40 minutes. Let cool slightly and serve.

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