Cottage Cheesecake Pie
|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)|
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.