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    You are in: Home / Recipes / Cottage Cheese Pie Recipe
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    Cottage Cheese Pie

    Average Rating:

    2 Total Reviews

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    • on January 21, 2003

      i used ricotta cheese and 2 graham cracker crusts. the filling was very watery and i did have to bake it for 23 more minutes until it was set, but the next day the pies were very tasty and light, very good flavor. i would make this again, thanks miss annie

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    • on October 05, 2004

      It could be very well my mistake but the pie turned out to be an awfully watery one. In spite of the fact that I reduced the milk and added an extra package of vanilla pudding and eliminated the vanilla extract which would’ve given more liquid to the mixture. When I finished the filling with my modifications it was still much more watery than I would expected from a pie filling. I had to bake the pie for an extra 25 minutes on 350 Celsius and was still way too “liquidy”. I thought it is better if I keep baking it for an extra 25 minutes on 300. When I gave up baking, it was still undone inside and black on the top. The result was a soaked pie crust with a still watery inside and an unattractive burnt top. I would not do it again. But I am very curious that how it could be done with a good result. I am sorry Miss Annie to give you such a bad review. As I told it before it might be my fault that it was not a success.

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    Nutritional Facts for Cottage Cheese Pie

    Serving Size: 1 (1959 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2045.1
    Calories from Fat 880
    Total Fat 97.8 g
    Saturated Fat 36.1 g
    Cholesterol 428.8 mg
    Sodium 2376.3 mg
    Total Carbohydrate 223.5 g
    Dietary Fiber 6.9 g
    Sugars 101.5 g
    Protein 69.7 g

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