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Cottage Cheesecake Pie

Pie.Chef's picture
  Graham cracker crust 1
  Creamy cottage cheese 1 1⁄2 Cup (24 tbs), well-drained
  Eggs 3
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Lemon juice 1 Tablespoon
  Vanilla 1 Teaspoon
  Evaporated milk 5 1⁄3 Ounce (1 Can)
  Canned blueberry pie filling 21 Ounce, chilled (1 Can)

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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

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 mg238.7%

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

Cottage Cheesecake Pie Recipe