Cottage Cheese Pie
Submitted by mcracin94
Silky cottage cheese blends with lemon zest, plump raisins, and crunchy nuts in a sweet custard pie that tastes like a lighter, tangier version of cheesecake.
YIELD
12 servingsPREP
25 minCOOK
30 minREADY
60 minBefore New York-style cheesecake took over the world, there was cottage cheese pie. This old-fashioned dessert is lighter and fluffier than dense cheesecake, with a texture somewhere between custard and souffle.
The secret is pressing the cottage cheese through a sieve twice to create an impossibly smooth filling without any curds. Lemon zest adds brightness, raisins bring sweetness, and chopped nuts provide textural contrast. Folding in beaten egg whites at the end gives the filling an airy lift that sets this apart from heavy cream cheese pies.
It’s a slice of vintage Americana that deserves a comeback.
Pro Tips
- Don’t skip the sieve: Pressing the cottage cheese twice is crucial for a smooth, luxurious texture without lumps.
- Beat those whites: Stiff peaks are essential. The egg whites create the light, souffle-like texture that makes this pie special.
- Fold, don’t stir: Gently fold the beaten whites into the cheese mixture to preserve all that air you just beat in.
- Test for doneness: The pie is ready when it’s golden brown on top and no longer jiggles in the center when you shake the pan gently.
Ingredients
Directions
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.
Pour into the pie shell.
Bake in moderately hot oven (400 degrees F) for 30 minutes or until browned and firm.
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