Best Cottage Cheese Pie Recipes

AMISH CUSTARD COTTAGE CHEESE PIE

Steps:

• Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
• In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
• Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
• Cool on racks, then refrigerate. Flavor improves if served a day after baking.

COTTAGE CHEESE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Blend together the cottage cheese, sugar, salt and egg yolks. Beat in the custard mix, vanilla, milk, lemon and butter or margarine. Fold in the egg whites. Pour the mixture into the pastry shell and bake in the preheated oven for 30 minutes. Let cool and serve.

ITALIAN SPINACH-COTTAGE CHEESE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
• Combine cottage cheese, spinach, mozzarella cheese, eggs, red peppers, Parmesan cheese, and oregano in a bowl. Pour into the prepared pie plate.
• Bake in the preheated oven until the center of the pie is set, 35 to 50 minutes.

COTTAGE CHEESE PIE

Steps:

• Preheat oven to 425º F.
• Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
• Combine all ingredients except egg whites; mix well.
• Beat egg whites until firm.
• Fold into batter until smooth.
• Pour into pie crusts.
• Bake for 15 minutes then reduce oven to 350º and bake for an additional 25 minutes or until knife inserted in center comes out clean.
• Cool on racks.
• Refrigerate.
• Flavor improves if served a day after baking.

CRUSTLESS BROCCOLI AND COTTAGE CHEESE PIE

Steps:

• Preheat oven to 350 degrees.
• Generously butter 9 inch pie pan or quiche pan.
• Mix the parmesan cheese and bread crumbs together and pat on the bottom and sides of the dish-this will form the crust.
• Mix the cottage cheese, milk, Monterey Jack and eggs together well, then stir in the remaining ingredients (except the butter). Pour into the pie crust and smooth over the top, then dot with butter.
• Bake for 40 minutes, or until a knife inserted into the center comes out almost clean. Serve immediately.

TRADITIONAL ENGLISH COTTAGE PIE WITH CHEESE AND LEEK TOPPING

Steps:

• To make the pie filling:.
• Fry the onions and carrots if using, in the butter or beef dripping until they are soft.
• Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.).
• Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well.
• Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by aboout a third, add the peas if using and take off the heat. Set aside whilst you make the topping.
• To make the topping:.
• Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste.
• If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured.
• Stir the cooked leeks into the mashed potato mixture and give it all a good mix.
• Assemble:.
• Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 - 6 smaller pie dishes if you wish.
• Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling.
• Serve with an assortment of fresh seasonal vegetables and a jug of gravy.

TRADITIONAL CZECH COTTAGE CHEESE PIE

Steps:

• Slightly mash cottage cheese.
• Stir in eggs, milk, sugar, and lemon juice; mix well.
• Stir in raisins.
• Pour into pie shell.
• Bake in 375 degree Fahrenheit oven for 40 minutes or until knife inserted in center comes out clean.

CREAMED COTTAGE CHEESE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Separate the eggs.
• Press the cheese through a sieve 2 times. Add the butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, chopped walnuts and milk. Stir well.
• Beat the egg whites until stiff peaks form. Fold the egg whites into the cream cheese mixture.
• Bake at 400 degrees F (205 degrees C) for 30 minutes or until browned and firm.

BAKED MACARONI PIE WITH COTTAGE CHEESE

Steps:

• Preheat oven to 325*.
• In large bowl, beat eggs well. Mix in cheeses and parsley well. Stir in macaroni.
• Pour mixture into a generously greased 8" x 12" pyrex baking dish. Bake for 1 hour or until knife inserted in center comes out clean. Let cool at least 5 minutes before serving to allow cheese sauce to thicken slightly. May need to be seasoned with pepper just before serving.

COTTAGE CHEESE PIE

Steps:

• Mash cottage cheese with a fork. This will leave some solids which will give the pie some "tooth." Using a blender or processer will result in a smooth consistency. Beat egg whites to soft peaks. Mix well all other ingredients. Fold-in whites. Should be able to see some whites distinct from the rest. Pour mixture into one, deep, ready-made Graham Cracker pie shell. Bake at 350* for 35-40 minutes until top is lightly browned. Filling should still be a little loose, but will firm up as it cools. Best served at room temp.

EASY SWEET COTTAGE CHEESE PIE WITH GRAHAM CRUST

Steps:

• Set oven to 350 degrees (oven rack to second-lowest position).
• Butter a 9-inch glass pie plate (or use a 9-inch square baking dish).
• In a bowl combine cracker crumbs, melted butter, 3 tablespoons sugar and pinch of salt; stir until well combined.
• Press the crumbs evenly into prepared pie plate.
• Chill for 15 minutes.
• In another bowl stir together cottage cheese, 1/2 cup sugar, eggs, full-fat milk, vanilla and nutmeg; mix well to combine, then transfer to crust.
• Bake for about 50-60 minutes or until the filling if puffed, lightly golden and lightly set.
• Serve warm or cold.

COTTAGE CHEESE PIE (BREAKFAST PIE)

Steps:

• Put cottage cheese, cornstarch, eggs, 1 cup sugar, and milk into a blender or food processor and mix until smooth.
• Pour into unbaked pie shell. Sprinkle mixture of 2 Tablespoons sugar and 1/2 teaspoon cinnamon over top.
• Bake 1 hour at 350 degrees F or until knife inserted comes out clean.

COTTAGE CHEESE BREAKFAST PIE

Steps:

• Beat cottage cheese, egg yolk, sugar and salt until well blended. Add egg custard mix, lemon extract, vanilla, butter and milk mix well. Beat egg whites until soft peaks form. Fold into custard mixture. Pour into pastry shell. Bake at 325 for 80 minutes or until knife inserted near center comes out clean. Cool on wire rack for 30 minutes, then chill in refrigerator.

COTTAGE CHEESE PIE

Steps:

• 1. beat 2 eggs until yellow is mixed. add cheese,sugar,flour,salt and vanilla. mix throughly. pour milk gradually into combined ingredients while continuing to mix. pour into unbaked pie shell. mix cinn.and sugar sprinkle on to.
• 2. bake 350 degrees for 45 min. or until knife inserted in pie comes out clean.

COTTAGE CHEESE AND RAISIN PIE

Steps:

• Preheat oven to 375°F. Butter round tart pan. Cover raisins with water, and set aside.
• Separate eggs. Beat egg whites and sugar until soft peaks form. In separate bowl, mix egg yolks, cottage cheese, sour cream, and milk. Gently fold egg whites into cottage cheese mixture.
• Add salt and cinnamon to cottage cheese mixture. Drain raisins and gently fold into batter.
• Pour batter into tart pan. Bake for 35 to 40 minutes or until top is just golden brown. Cool completely before serving.