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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
