Cottage Cheesecake Pie Recipe
Summary
Ingredients
| Graham Cracker Crust | ||
| 1 1/2 cups cream-style cottage cheese, well-drained | ||
| Eggs | 3 | |
| Sugar | 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Evaporated milk | 1 5 1/3 Ounce | |
| Blueberry pie filling | 1 21 Ounce, chilled | |
Directions
Prepare Graham Cracker Crust.
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.
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.
Chef
