Creamy Custard Pie

The recipe I got this from called this a Cheesecake Pie, but it tastes more like a rice pudding pie, without the rice. It uses cottage cheese as the base, but you blend it up. The recipe suggested using a blender, but that didn't work for me. It just sat there without getting mixed up so I put it in my stand mixer. Food processor probably would have been even better, to get it even creamier. But this worked.

unbaked pie crust for a 9" pie

1 cup cottage cheese
2 rounded Tbs of flour
1 cup sugar
1/4 tsp salt
2 eggs, beaten
2 cups milk
cinnamon

Preheat the oven to 450. Roll the pie crust out for a 9" pie pan and put it in the pan.

In a blender or food processor or mixer, blend the cottage cheese until creamy and smooth. Put it in a mixing bowl, if it's not already there, and add the flour, sugar, salt, and eggs. Mix until smooth. Add the milk and stir it in slowly. It will be very runny so watch out for splattering!

Pour the custard into the pie shell and sprinkle with cinnamon. It has a good chance of boiling over so if you have one of those pie drip pans this is the time to use it! I like to pull the oven rack partially out, put the unfilled pie down on top of the drip pan, then pour in the custard. It's easier than carrying a pie full of liquid across your floor! However, if your racks are at all sticky, you could spill some custard trying to slide the rack back into the oven. Just move it slowly.

Bake for 10 minutes, then reduce the heat to 300 and bake at least another hour. I baked mine another hour and 15 minutes and it was still pretty wobbly in the middle. However, as the recipe promised, it did firm up as it cooled.

I brought this to a ladies' luncheon today. Kind of risky to bring an untried dish I know... but it got rave reviews from the women. I actually baked two because I knew my kids would complain if they smelled pie and didn't get any! They liked it as well. I didn't tell them it had cottage cheese in it.