Friday, April 9, 2010

PieDay Friday-Mrs. Pettit's Cottage Cheese Pie

At Easter last weekend, my cousins, sisters, brothers-in-law and I began talking about pies. I told them I wanted to start posting a weekly pie recipe here at Pumpkin Tart and the ideas came rolling in. They gave me suggestions for every type of pie imaginable. From Kevin's inspired Root Beer Float Pie (coming soon!) to the...uh, hmm shall we say "odd", Mozzarella Cheesestick Pie (Addison, I love ya but you're nuts)!  Fun and Funky, Weird and Mouth-Watering, I'm excited to challenge myself and come up with recipes for all of them. Well, most of them!

The first of my PieDay Friday recipes comes from my wonderful cousins, Kayla and Krista. This recipe was lovingly passed down to them from their Grandma Jean, who was an amazing cook (her meatballs beat any reastaurant's, hand's down)! Her Cottage Cheese Pie is one of their family's favorites, and I'm happy to say that it is now one of mine as well!

Like my cousins, this pie is sweet and unique. Don't let the fact that it's made with cottage cheese dissuade you from making it. The end result tastes nothing like cottage cheese. Like it's relative the Italian Ricotta Pie, it tastes like a baked custard with just a slightly different texture.

  • The original recipe didn't call for pre-baking the crust, but I went ahead and par-baked the crust at 375 for 5 minutes before filling it and it turned out great.  
  • As my cousin Kayla suggested, I added lots of cinnamon on top (probably close to a tablespoon) and it was heavenly! So you can really go for it when adding the cinnamon. I'm sure nutmeg or pumpkin pie spice would work well also.
  • For a basic pie crust recipe click on the link provided below or just click HERE

Mrs. Pettit's Cottage Cheese Pie

1 unbaked pie crust
1 16oz container small-curd cottage cheese
3 eggs
3/4 cup sugar
1/4 teaspoon salt
1-1/3 cup milk
Cinnamon to sprinkle on top

Beat eggs lightly; add remaining ingredients(excluding cinnamon) and stir to combine.  Pour filling into prepared pie crust. Generously sprinkle cinnamon on top of pie. Bake for 10 minutes at 425º, then reduce heat to 350º for 45 minutes. Test with a knife for custard texture. Let cool slightly and chill at least 3 hours before serving.


Shamrocks and Shenanigans said...

Happy Friday! I'm your newest follower!

Shamrocks and Shenanigans

MelissaAggie98 said...

You've got a really great blog here!

Happy FF! If you get the chance, would you please follow me too at

Have a great weekend!

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