Amish Cottage Cheese Pie ** Old-fashioned Vintage Pie Recipe ** Heritage Ways

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: silken tofu

Ricotta provides a similar texture with lower calories, while silken tofu is a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be more budget-friendly.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Preheat the oven to 350°F (175°C) for conventional ovens or 325°F (163°C) for convection ovens.

In a mixing bowl, combine 1 cup sugar and 2 tablespoons all-purpose flour, mixing to avoid lumps.

Add a pinch of salt to the sugar and flour mixture.

Whip the eggs until well mixed using a hand mixer or whisk.

Zest half a lemon into the mixture, then add the juice of the whole lemon, approximately 2 tablespoons.

Pour in 1/4 cup of heavy cream and mix well.

Add 2 cups of cottage cheese that has been drained for about 15 minutes and mix until combined.

Pour the mixture into an unbaked pie shell or a pre-baked shell if preferred.

Bake in the preheated oven for 30 minutes, or until set.

Check doneness with a cake tester; it should come out clean.

Let cool and refrigerate overnight for best flavor before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens