Cottage Cheese Pie Recipe

By
Sarah Baird
Sarah Baird is a contributing writer at Serious Eats.
Sarah Baird

Sarah Baird is a freelance journalist based in Kentucky. She is the author of three books: New Orleans Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Big Easy (2017), Kentucky Sweets: Bourbon Balls, Spoonbread, and Mile High Pie (2014); and Summer Squash (2015).

Learn about Serious Eats' Editorial Process
Updated Apr. 15, 2020
060613-cottage-cheese-pie.jpg
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.

Featured Video

Recipe Facts

5

(4)

Active: 30 mins
Total: 3 hrs 30 mins
Makes: 1 pie

Rate & Comment

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

Directions

  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. 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.

Special equipment

food processor, handheld mixer

This Recipe Appears In

More Serious Eats Recipes