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Heirloom Cottage Cheese Pie

Recipe: Heirloom Cottage Cheese Pie

Summary: This heirloom recipe makes a simple, sweet dessert or breakfast pie, smelling deeply of nutmeg with the tang of fresh lemon. You’ll want two pieces.


  • Heirloom Cottage Cheese Pie [1]1 carton cottage cheese (16-ounce regular size carton)
  • 2 tablespoons flour
  • ¾-1 cup sugar {I used ¾ cup and found it plenty sweet}
  • 2 well beaten eggs
  • Grated rind of one lemon
  • 2 tablespoons lemon juice
  • 1/4 cup milk or cream {I used milk}
  • Pinch salt
  • Splash of vanilla {I used 1 teaspoon}
  • Unbaked pie crust


  1. Mix together and pour in unbaked pie crust. Sprinkle with nutmeg. {I used a generous amount of freshly grated nutmeg.}
  2. Although there was no temperature or bake time listed (this is an OLD recipe card!), Amy suggests 350 degrees for 45 minutes or until set. {I baked it at 350 degrees for about 60 minutes, covering the rim of the crust with foil near the end if it is turning too brown.}
  3. Tastes great served warm! {We found it lovely for breakfast, chilled from the refrigerator, as well.}

Quick notes

Note: You may notice that the original recipe has a sour cream topping variation. Amy says her mother just topped the pie with nutmeg and left it at that, so that’s what Amy does, as well. Her mom also didn’t use the bitters, although that idea intrigues me! Also, Amy notes that “you can blenderize this for a creamy texture, but I like it as is!” I agree with her. The curds are way, way great! (That’s a little play on words. Did you get it, or are you too tired?)


ShockinglyDelicious note: May I admit I inadvertently didn’t use the lemon juice the first time I made it, and simply made with the lemon rind, it was a lovely tasting pie! So don’t be afraid to try that, as well.


Arthur Edelman, via Amy Cook.

Preparation time: 5 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

Culinary tradition: German

My rating 5 stars:  ★★★★★ 1 review(s)

Readers have made this

Cottage Cheese Pie with 1 wedge removed from it photo by Sarah Countiss

Reader Sarah Countiss made it and said, “This is a nice, light, lemony pie that is perfect for summer and a good way to use up cottage cheese. I didn’t make a single change to the recipe and it came out perfectly.”