Since it’s the season, I thought I’d share one of my family’s traditional holiday favorites. If you’ve read DELECTABLE or DELICIOUS you’ll find mention of this pie in those books, but not the recipe. This pie recipe came from my mother-law, and was my husband’s family tradition. I quickly adopted it. Cottage Cheese pie. I know. Sounds horrible, huh? But let me assure you. If you love custard pie, you will likely really love this pie. It’s similar in texture, but is a bit sweeter, and not only great as a dessert, but some times during the holidays, it’s even good for breakfast. It’s known as a comfort food.
In a Blender:
1 Pint of Cottage Cheese (I use 2%)
1 Cup Sugar
1 Teaspoon Cinnamon
1 Teaspoon Vanilla
Dash of Salt
Mix thoroughly, then add:
1 Can of Evaporated Milk
Yields: 1 - 9” pie (This mixture will fill 1 and a half pie shells. So, there might be some waste. For 4 pies, I use 3 times the listed ingredients.)
Pour the mixture into unbaked pie shells.
Bake @ 400 ͦ for 15 to 20 minutes
Reduce the heat to 375 ͦ and continue baking until done, approximately 40 minutes.
Keep in refrigerator after cooling. Serve with Cool Whip or Whipped Cream