Cottage Cheese Pie Recipe

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.

Recipe Facts

Active: 30 mins
Total: 3 hrs 30 mins
Serves: 10 servings
Makes: 1 pie

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For the Crust:

  • 1 1/2 cups (7 1/2 ouncesall-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 ounceswhite 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


  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

Nutrition Facts (per serving)
360 Calories
18g Fat
40g Carbs
9g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 360
% Daily Value*
Total Fat 18g 23%
Saturated Fat 11g 53%
Cholesterol 83mg 28%
Sodium 208mg 9%
Total Carbohydrate 40g 14%
Dietary Fiber 1g 2%
Total Sugars 22g
Protein 9g
Vitamin C 0mg 2%
Calcium 65mg 5%
Iron 1mg 7%
Potassium 108mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)