Cottage Cheese Pie
Experience the nostalgic comfort of our Cottage Cheese Pie, a delightful blend of creamy, tangy, and subtly sweet flavors encased in a buttery homemade crust. This recipe starts with a flaky, golden pastry shell made from scratch, setting the stage for a luscious filling of velvety cottage cheese, rich sour cream, and a hint of fragrant lemon zest. Easy to customize, the filling can be blended smooth or left slightly textured for a rustic touch. Perfectly baked to set with a golden top, this pie is beautifully finished with an optional sprinkle of ground cinnamon. Ideal for dessert or a sweet brunch treat, serve it with fresh berries or whipped cream for an irresistible twist. With a prep time of just 30 minutes, this timeless pie is a crowd-pleaser sure to impress!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Ice water
- 400 grams Cottage cheese
- 120 grams Sour cream
- 100 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 1 teaspoon Lemon zest
- 0.5 teaspoon Ground cinnamon (optional, for garnish)
Instructions
Preheat the oven to 180°C (350°F).
In a large mixing bowl, combine the flour and sugar for the crust. Add the cold butter, cut into small pieces, and use your fingertips or a pastry cutter to blend it into the flour until the mixture resembles coarse crumbs.
Add the egg yolk and ice water to the mixture and knead until a dough forms. Do not overwork it. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch pie pan. Gently transfer the dough into the pan and press it into the bottom and sides. Trim any overhanging edges. Prick the crust all over with a fork to prevent puffing.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool slightly while preparing the filling.
In another bowl, combine the cottage cheese, sour cream, sugar, eggs, vanilla extract, cornstarch, and lemon zest. Mix until smooth. You can use a blender or food processor for a creamier texture, or leave it slightly chunky for more texture.
Pour the filling into the partially baked crust, spreading it evenly.
Return the pie to the oven and bake for 35–40 minutes, or until the filling is set and slightly golden on top.
Remove the pie from the oven and let it cool to room temperature. Optionally, sprinkle the top with ground cinnamon before serving.
Slice and serve as is, or with a dollop of whipped cream or fresh berries on top for added flavor.
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 354.3 g | 129% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 190.5 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 484 mg | 37% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 631 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
