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Cottage Cheesecake Pie Recipe
|Graham cracker crust||1|
|Creamy cottage cheese||1 1⁄2 Cup (24 tbs), well-drained|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Evaporated milk||5 1⁄3 Ounce (1 Can)|
|Canned blueberry pie filling||21 Ounce, chilled (1 Can)|
Serving size: Complete recipe
Calories 3027 Calories from Fat 689
% Daily Value*
Total Fat 77 g118.2%
Saturated Fat 24.7 g123.3%
Trans Fat 0 g
Cholesterol 716 mg
Sodium 1739.9 mg72.5%
Total Carbohydrates 522 g174.1%
Dietary Fiber 19.6 g78.3%
Sugars 378.9 g
Protein 60 g120.1%
Vitamin A 24.3% Vitamin C 23.2%
Calcium 69.1% Iron 75.7%
*Based on a 2000 Calorie diet
Press, crumb mixture onto bottom and sides of a 9-inch pie plate.
Chill in refrigerator about 1 hour or till firm.
For filling, in mixer bowl beat drained cottage cheese with electric mixer or rotary beater about 5 minutes or till creamy and nearly smooth.
Add eggs, sugar, flour, lemon juice, and vanilla; mix well to thoroughly combine.
Stir in evaporated milk.
Place chilled graham cracker pie shell on oven rack; pour filling into pie shell.
Bake in 350° oven for 25 to 30 minutes or till knife inserted off-center comes out clean.
Cool pie on rack; chill thoroughly before serving.
Spread chilled blueberry pie filling atop pie before serving.
Cover; chill to store.