Here's how to turn cottage cheese into a sophisticated, lemon-scented cheesecake pie!

Cottage Cheese Pie

Crust:
1 1/2 cups graham crackers crumbs
1/4 cup granulated sugar
1/3 cup butter

 

Filling:
1 tablespoon gelatin
1/4 cup cold water
1/4 cup milk
1/4 cup granulated sugar
1/4 teaspoon salt
1 egg yolk, beaten
1/2 cup whipping cream
1 egg white
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 1/3 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1 cup cream-style small curd cottage cheese

1. For Crust: Combine graham cracker crumbs, sugar and butter. Press onto bottom and sides of a 9 inch pie plate. Set aside.
2. For Filling: Soak gelatin in cold water.
3. Combine milk, sugar, and salt; heat in double boiler, heat to boiling, stirring constantly..
4. Combine beaten egg yolk with mixture by first adding small amount of hot mixture to yolk and then adding yolk mixture to remaining hot custard in double boiler. Cook until custard coats the spoon.
5. Add soaked gelatin to hot custard mixture and stir until dissolved. Chill.
6. Whip cream and fold into chilled mixture when it begins to thicken.
7. Beat egg white until it forms peaks, add powdered sugar and vanilla; beat until stiff. Fold in lemon juice, rind and cottage cheese.
8. Fold cheese and egg white mixture into custard. Pour into prepared pie crust.
9. Sprinkle with graham cracker crumbs. Chill overnight.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.