Mennonite Cottage Cheese Pie Recipe

Introduction

Mennonite Cottage Cheese Pie is a comforting and slightly sweet dessert featuring a creamy cottage cheese filling nestled in a flaky homemade crust. This classic recipe is simple to prepare and perfect for sharing with family and friends.

Ingredients

• 1 1/2 cups all-purpose flour (for crust)
• 1/2 teaspoon salt (for crust)
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes (for crust)
• 4-6 tablespoons ice water (for crust)
• 2 cups small curd cottage cheese (for filling)
• 3/4 cup granulated sugar (for filling)
• 3 large eggs (for filling)
• 2 tablespoons all-purpose flour (for filling)
• 1 teaspoon vanilla extract (for filling)
• 1/4 teaspoon ground nutmeg, optional (for filling)
• 2 tablespoons melted butter (for filling)

Instructions

1. Step 1: In a large bowl, whisk together the flour and salt. Cut in the cold butter cubes until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes to 2 hours.
2. Step 2: Preheat your oven to 375°F (190°C). Roll the chilled dough into a 12-inch circle and carefully fit it into a 9-inch pie plate. Trim the edges and crimp as desired. Prick the bottom of the crust lightly with a fork to prevent bubbling.
3. Step 3: In a mixing bowl, whisk together the cottage cheese, sugar, eggs, flour, vanilla extract, melted butter, and nutmeg if using until the filling is smooth and well combined.
4. Step 4: Pour the filling into the prepared pie crust. Bake for 45-50 minutes, or until the crust is golden and the filling is set but still slightly jiggly in the center. If the crust edges brown too quickly, cover them with foil to prevent burning.
5. Step 5: Remove the pie from the oven and cool it on a wire rack for 2-3 hours before serving. Optionally, dust the top with powdered sugar or a sprinkle of nutmeg for extra flavor.

Tips & Variations

• For a smoother filling, blend the cottage cheese briefly in a food processor before mixing.
• Try adding a tablespoon of lemon zest to the filling for a fresh, citrusy twist.
• Substitute part of the all-purpose flour with whole wheat flour in the crust for a nuttier flavor.
• Cover the crust edges with foil halfway through baking to avoid over-browning.

Storage

Store leftover cottage cheese pie covered in the refrigerator for up to 3 days. To reheat, warm individual slices gently in the microwave or enjoy chilled. This pie is best served within a day or two for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use large curd cottage cheese instead of small curd?

Yes, you can use large curd cottage cheese, but the texture may be slightly chunkier. For a smoother filling, consider briefly processing it in a blender or food processor before mixing.

Is it necessary to chill the dough before baking?

Chilling the dough helps firm up the butter, which creates a flakier crust and prevents shrinking during baking. While you can skip this step in a pinch, chilling is recommended for the best results.

Mennonite Cottage Cheese Pie Recipe

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★★★★★

4.6 from 104 reviews

• Author: Julian
• Total Time: 1 hour 10 minutes
• Yield: 1 9-inch pie (serves about 8) 1x
• Diet: Vegetarian

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Description

This Mennonite Cottage Cheese Pie is a traditional, creamy dessert featuring a flaky buttery crust filled with a smooth cottage cheese custard, subtly flavored with vanilla and nutmeg. Perfectly baked to a golden crust with a creamy, slightly jiggly center, this pie is a comforting treat ideal for gatherings or a special family dessert.

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Ingredients

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Crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 4–6 tablespoons ice water

Filling:

• 2 cups small curd cottage cheese
• 3/4 cup granulated sugar
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg (optional)
• 2 tablespoons melted butter

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Instructions

1. Prepare the Crust Dough: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together into a cohesive ball. Form the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for 30 minutes to 2 hours to rest.
2. Preheat and Roll Out Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Fit the dough carefully into a 9-inch pie plate, trimming any excess dough and crimping the edges decoratively. Use a fork to prick the bottom of the crust to prevent bubbling during baking.
3. Mix the Filling: In a medium mixing bowl, whisk together the small curd cottage cheese, granulated sugar, eggs, all-purpose flour, vanilla extract, melted butter, and ground nutmeg (if using). Mix until the filling is smooth and well combined.
4. Fill and Bake the Pie: Pour the smooth cottage cheese filling into the prepared pie crust. Place the pie in the preheated oven and bake for 45 to 50 minutes. The crust should be golden brown, and the filling set but still slightly jiggly in the center. If the crust edges are browning too quickly, cover them with foil to prevent burning.
5. Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for 2 to 3 hours. This cooling step allows the filling to fully set for the best texture. Before serving, you can optionally dust the pie with powdered sugar or sprinkle additional nutmeg for extra flavor and presentation.

Notes

• Be careful not to overbake the filling; it should remain slightly jiggly when done.
• The nutmeg is optional but adds a warm aromatic note that complements the cottage cheese.
• Chilling the dough before rolling helps create a flakier crust.
• Using small curd cottage cheese gives the filling a smoother texture.
• Cover pie edges with foil if they brown too quickly during baking.
• Letting the pie cool completely before slicing ensures clean cuts and better consistency.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mennonite, American

Keywords: Mennonite Cottage Cheese Pie, cottage cheese pie, traditional pie, homemade pie, creamy pie dessert, baked cheesecake alternative, vintage recipe