Golden Treasure Pie
Submitted by lianne 1986
Golden Treasure Pie with a layer of sweetened crushed pineapple topped with a creamy cottage cheese custard baked in a pie shell. Two layers of flavor in every golden slice.
YIELD
8 servingsPREP
20 minCOOK
70 minREADY
90 minThis pie hides a sweet pineapple treasure under a creamy cottage cheese custard. Two distinct layers bake together: a thick, glossy pineapple compote on the bottom and a smooth, cheesecake-like custard on top. Cut into it and you find that golden pineapple layer waiting underneath.
The pineapple filling cooks on the stovetop first with cornstarch, thickening into a jammy mixture that holds its shape as a separate layer in the pie. Cooling it to room temperature before pouring into the shell prevents the crust from getting soggy.
The cottage cheese custard that goes over the top is beaten until completely smooth, so there’s no grainy texture. Flour, eggs, and milk give it structure while it bakes into a firm, sliceable layer. The two-temperature bake (high heat first, then low) sets the crust quickly and then gently cooks the custard through without cracking.
Chef Tips
- Pour the cottage cheese mixture over the pineapple layer slowly and gently. Dumping it in disrupts the bottom layer.
- Test with a knife halfway between the center and edge. The center will still jiggle slightly but firms up as it cools.
- Serve at room temperature, not cold. Chilling mutes the pineapple flavor and makes the custard stiff.
- Beat the cottage cheese mixture thoroughly until no curds remain for a smooth custard.
Variations
- Use ricotta cheese instead of cottage cheese for an Italian-style cheesecake texture.
- Add a teaspoon of coconut extract to the custard for a pina colada-inspired pie.
- Top with toasted coconut flakes after baking for extra tropical flavor.
Ingredients
Directions
Combine the undrained pineapple, ½ cup of sugar, cornstarch and water in a small saucepan.
Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Cook for 1 minute more.
Remove from the heat and cool to room temperature.
Combine the ⅔ cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended.
Add the flour, cottage cheese, vanilla, and salt, beating until smooth.
Add the eggs, one at a time, beating well after each addition.
Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450℉ (230℃). for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature.
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