Cottage Cheese Pie

3 Reviews Add a Pic
Recipe by  Jo

“Light, lemony, cottage cheesy pie. Yum!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.

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Reviews (3)

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This makes an excellent, sweet, guilt free dessert. I used nonfat cottage cheese and nonfat milk. It's also good without the crust. Just bake it in custard cups.



I'll never make this again.For one thing it was way too sweet for me.Another is the texture,something like curdled milk.Thirdly is the amount of time it took to bake,I had to bake it an extra 20 minutes and it still wasn't set.I followed the recipe to a "T" so that cant be the problem.Blech.



Yummm! I LOVE this. This pie is a big family tradition. We make for Easter breakfast, and other special occasions. The only modification I would make is to use slightly less sugar than called for. For reviewers that are wondering when it's going to set up, we always let it cool on the counter and then refridgerate it overnight... it sets up quite a bit while cooling. Thanks for putting this reciepe on here!

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Amount Per Serving (8 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 39 g
  • 13%
  • Protein
  • 10.6 g
  • 21%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 524 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Cream Cheese Pie


next recipe:

Sweet Cottage Cheese and Bananas