Traverse City Record-Eagle

August 23, 2012

Recipe of the Week: Cottage Cheese Pie


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Cottage Cheese Pie

Start to finish: 1 hour

Servings: 8

16-oz. container cottage cheese, divided

1/2 c. (1 stick) unsalted butter, room temperature

Salt

1 c. all-purpose flour

2 whole eggs

2 egg yolks

1/2 c. sugar

Zest and juice of 1 orange

Zest and juice of 1 lime

1/4 c. heavy cream

Fresh berries, to serve

Heat the oven to 350° F.

In a medium bowl, use an electric mixer to beat together 1/2 cup of cottage cheese, the butter and a pinch of salt until well combined. Add the flour and beat just until incorporated.

Form the dough into a round and transfer to a lightly floured counter. With a rolling pin, roll out the dough into a 12-inch circle, then fit it into a 9-inch pie pan. Trim off most of the overhang, leaving about 1/2 inch. Crimp the edge with a decorative flute or fold the excess under itself and crimp with a fork. Set the pie pan on a baking sheet and set aside.

In a medium bowl, whisk together the eggs, yolks and sugar until smooth and slightly frothy. Stir in the orange and lime zests and juices, along with the heavy cream and remaining cottage cheese. Spoon the mixture into the prepared pie shell and bake for 35 to 40 minutes, or until just set in the middle.

Allow to cool to room temperature and serve topped with fresh berries. Refrigerate any leftovers.

Nutrition information per serving (values are rounded to the nearest whole number): 290 calories; 150 calories from fat (52 percent of total calories); 17 g fat (10 g saturated; 0 g trans fats); 140 mg cholesterol; 25 g carbohydrate; 11 g protein; 1 g fiber; 260 mg sodium.