as requested - Cottage Cheese Pie recipes

[Kitchen Witch]

As requested -

Apple Pecan Cheese Pie

4 large eggs
2 cups cottage cheese
2 teaspoons vanilla extract
1/3 cup pure maple syrup
1/4 cup all-purpose flour
2 tablespoons grated orange peel
1/4 teaspoon ground nutmeg
2 cups apples, peeled, cored and chopped
1 cup chopped pecans
1 (10-inch) unbaked pie shell

In a bowl, with an electric mixer at medium speed, beat together eggs with cottage cheese. Add vanilla, maple syrup, flour, grated orange peel, and nutmeg. Blend thoroughly. Stir in chopped apples and chopped pecans. Pour the filling into a 9-inch unbaked pie shell.
Bake at 325*F for about 1 hour, or until the top is nicely browned. Makes 8 servings.



Chocolate Cheese Pie

1/2 pkg. (14 oz.) fat free marble loaf cake

1 cup 1% Lowfat Cottage Cheese with added Calcium

1 cup cold fat free milk

1 square Semi-Sweet Baking Chocolate, chopped

1 pkg. (4-serving size) Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1/2 cup thawed COOL WHIP FREE Whipped Topping


CUT cake into 8 slices; cut each cake slice in half. Line bottom and side of 9-inch pie plate with cake slices; set aside.

PLACE cottage cheese, milk and chocolate in blender container; cover. Blend on high speed until smooth. Add pudding mix and whipped topping; cover. Blend on low speed 1 minute, stirring once. Pour into prepared pie plate.

REFRIGERATE 3 hours or until set. Store leftover pie in refrigerator.




COTTAGE CHEESE APPLE PIE an old Tennessee recipe

2 eggs
3/4 cup sugar
1/8 tsp. salt
1 cup scalded coffee cream
3/4 cup milk
1 tsp. vanilla
1 cup cottage cheese
1 cups thinly sliced apples
1/4 tsp. cinnamon
1/4 tsp. nutmeg
NOTE: use 1 per cent low fat milk, 1 per cent milk fat cottage cheese.

Beat eggs slightly; add cup sugar, salt, coffee cream, milk, vanilla, and cottage cheese. Set aside. Peel, core and slice 3 or 4 medium to large apples (enough to amply fill the pie pan; they will reduce in volume a bit when cooked). Mix apples with 1/4 cup sugar, cinnamon and nutmeg, adding additional sugar if necessary. Turn into a 9-inch pastry-lined pie plate. Bake at 425 degrees for 15 minutes. Reduce heat to 325 degrees; add custard mixture and continue baking for 40 minutes or until mixture sets and is a golden brown.




Cottage Cheese Pie

1 (9 inch) unbaked pie shell
3 eggs
1/2 cup granulated sugar
1 teaspoon grated lemon peel
1/8 teaspoon salt
1/2 cup half-and-half
2 cups cottage cheese, small curd, mashed or processed
2 tablespoons flour
1 tablespoon fresh lemon juice
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Put eggs in a mixing bowl; beat. Add sugar gradually, beating well. Add remaining ingredients and mix well. Pour the filling into an unbaked pie shell. Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon; sprinkle over the filling. Bake at 350° for 30 to 45 minutes, or until a knife inserted in center comes out clean.




COTTAGE CHEESE PIE

2 (8 inch) pie plates
pastry for double crust pie (this makes 2 open-faced pies)
1 lb. dry cottage cheese (farmers cheese)
1 can (14 oz.) evaporated milk
4 eggs, beaten
3/4 c. granulated sugar
1/4 t. salt
1 t. vanilla
1/2 c. seedless raisins
1/4 t. nutmeg

Preheat oven to 350°. Line pie plates with pastry. Mix cheese, milk, eggs, sugar, salt and vanilla together and pour through a sieve. Add raisins and pour into unbaked pastry shells. Sprinkle with nutmeg and bake 50-60 minutes.
(serves 10-12)
Note: can be made in 1 (9 inch) pie plate with enough filling left for 2 custard cups. Put custard cups into a pan containing hot water and bake 50-60 minutes.



COTTAGE CHEESE PIE

2 eggs, slightly beaten
3 T. sugar
1 c. milk, scalded
1/2 c. cottage cheese (large or small curd)
1/2 c. crushed pineapple, drained
1/2 c. coconut
1 unbaked (8 inch) pie shell

Mix together eggs and sugar. Stir in milk, cheese, pineapple and coconut. Pour into shell and bake 450° for 10 minutes. Reduce heat to 350° and bake about 40 minutes or until filling is set and lightly browned.
(serves 6)




Cottage cheese pie


1 ½ c Creamed cottage cheese
4 tb Melted butter
½ c Sugar
¼ ts Salt
1 tb Flour
1 ea Lemon rind (grated)
2 ea Eggs
½ c Raisins
½ c Chopped nuts
¼ c Milk

Press the cheese through a sieve 2 times. Add the butter, sugar, salt, flour, lemon rind, unbeaten egg yolks, chopped raisins, nuts and milk. Stir well. Beat the egg whites until stiff. Fold into cheese mixture. Bake in moderately hot oven (400 degrees) for 30 minutes or until browned and firm.



Cottage Cheese Pie Crust


Pie Crust
1 cup flour
¼ cup low-fat cottage cheese
3 tablespoons butter flavored shortening
¼ teaspoon salt

Preheat oven to 475°.
Combine flour and salt.
Cut shortening into flour until mixture resembles coarse meal.
Mix in cottage cheese until it forms a soft dough. May use immediately or chill.
Roll dough between sheets of wax paper.
Fit into 9-inch pie pan.
Bake at 475° 6-8 minutes, until lightly browned.




Cranberry-Orange Cream Cheese Pie


1/2 cup cranberries, chopped
1 teaspoon all-purpose flour
2 cups cottage cheese
2 large eggs
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup half-and-half
1/8 teaspoon ground nutmeg
1 large egg yolk
1 tablespoon water
1 orange, sliced for garnish
1 (9-inch) unbaked pie shell

Preheat oven to 350*F. In a bowl mix chopped cranberries with 1 teaspoon flour and spread evenly over the bottom of unbaked pie shell; set aside. In a large mixer bowl beat cottage cheese until almost smooth. Beat in eggs, one at a time. Add sugar, 2 tablespoons flour, grated lemon peel, lemon juice, salt, and half-and-half. Beat until well blended then pour into the pie shell. Sprinkle lightly with nutmeg. In a small bowl mix egg yolk and water together. Brush the edge with egg yolk mixture.
Bake on the bottom rack of oven for 50 to 60 minutes, or until the filling is firm. Chill well then garnish with sliced orange. Makes 8 servings.



PASSOVER CHEESE PIE

Crust:
1 generous cup of cake meal
4 Tbsp applesauce
water, as needed

Cut the applesauce into the cake meal to make coarse crumbs. Add a touch of cold water as needed to make the mixture moist, but not to form a dough-ball. Put the moist crumbs into a 9" pie pan and press down to form a shell.

Filling:
2 cups cottage cheese
1/2 cup sugar
2 egg whites
1/4 tsp cinnamon
1/4 cup milk
raisins (optional)

Lemon variation: omit cinnamon and raisins. Add 2 Tbsp lemon juice and an extra 1 Tbsp sugar

Blend filling ingredients in blender until smooth. Pour into pie shell and bake 350F for 45 minutes.

[rhodry69]

yes, thank you again kw. exactly what i was looking for.

i hate cottage cheese but i made just a basic cottage cheese pie & you would never know that it was made with cottage cheese.

try it everyone, you'll be amazed.


thx again,

rho

[rhodry69]

btw, what's cake meal?

[Kitchen Witch]

Cake meal, for those not clued in, is matzoh bread that has been commercially ground to a fine powder. Matzoh is the flat, unleavened bread that is eaten during Passover, and it can be ground fairly coarsely (in which case it is generally called matzoh meal) or finely (and called cake meal or matzoh cake meal). Matzoh meal and cake meal are used to bake pancakes, fritters, dumplings, puddings, pastries, and cakes during the Passover season, when foods made with leavened or even possibly fermented grains are forbidden.

[rhodry69]

thx,

so, if you can't find cake meal, just by some matzo ball mix and put in food processor & pulse until finely ground?

rho

[Kitchen Witch]

Yes - fine grind for meal.