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Cottage Cheese Pie



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1 1/2 cups graham crackers crumbs
1/2 cup sugar, divided
1/3 cup butter
1 tbsp. gelatin
1/4 cup cold water
1/4 cup milk
1/4 tsp. salt
1 egg yolk
1/2 cup whipping cream
1 egg white
1/2 cup powdered sugar
1/2 tsp. vanilla
1 1/3 tbsp. lemon juice
1/2 tsp. grated lemon rind
1 cup cream-style small curd cottage cheese


  1. 1
    Crust: Combine graham cracker crumbs, 1/4 cup sugar and butter. Press onto bottom and sides of a 9" pie plate. Set aside.
  2. 2
    Filling: Soak gelatin in cold water. Combine milk, 1/4 cup sugar, and salt; heat in double boiler. Combine egg yolk with mixture by adding small amount of hot mixture to yolk and then adding yolk mixture to remaining hot custard in double boiler. Cook until custard coats the spoon. Add soaked gelatin to hot custard mixture and stir until dissolved. Chill.
  3. 3
    Whip cream and fold into chilled mixture when it begins to thicken. Beat egg white until it forms peaks, add powdered sugar and vanilla; beat until stiff. Fold in lemon juice, rind and cottage cheese. Fold cheese and egg white mixture into custard. Pour into prepared pie crust. Sprinkle with graham cracker crumbs. Chill overnight.

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cuisines North & South American
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