sketch of Bob above the Cottage Cheese Pie recipe.


2 (8 inch) pie plates
pastry for double crust pie (this makes 2 open-faced pies)
1 lb. dry cottage cheese (farmers cheese)
1 can (14 oz.) evaporated milk
4 eggs, beaten
3/4 c. granulated sugar
1/4 t. salt
1 t. vanilla
1/2 c. seedless raisins
1/4 t. nutmeg

Preheat oven to 350°. Line pie plates with pastry. Mix cheese, milk, eggs, sugar, salt and vanilla together and pour through a sieve. Add raisins and pour into unbaked pastry shells. Sprinkle with nutmeg and bake 50-60 minutes.
(serves 10-12)

Note: can be made in 1 (9 inch) pie plate with enough filling left for 2 custard cups. Put custard cups into a pan containing hot water and bake 50-60 minutes.


2 eggs, slightly beaten
3 T. sugar
1 c. milk, scalded
1/2 c. cottage cheese (large or small curd)
1/2 c. crushed pineapple, drained
1/2 c. coconut
1 unbaked (8 inch) pie shell

Mix together eggs and sugar. Stir in milk, cheese, pineapple and coconut. Pour into shell and bake 450° for 10 minutes. Reduce heat to 350° and bake about 40 minutes or til filling is set and lightly browned.
(serves 6)

Cottage Cheese Pie recipe is published in our February, 2000 Menu Minder.