- baked pie shell
- 1 cup cottage cheese
- 3/4 cups sugar
- 2/3 cups milk
- 2 eggs
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon flavoring (vanilla or lemon for instance)
||Cream cheese and sugar, slowly add milk and egg yolks |
||Add melted butter and flavoring. |
||Mix thoroughly, and put into baked pie shell. |
||Bake in moderate [350 degree] oven until mixture is set. [30-40 minutes] |
||Make a meringue of the two stiffly beaten egg whites, and two tablespoons sugar, and spread over the top. |
||Return to the oven and brown slowly. [Not over 350, 15-20 minutes] |
||This mixture is enough for one pie or six little tarts. |
My additions to the original cook book recipe are set off in brackets.
This is a very flexible recipe. I used ricotta instead of cottage cheese, and lemon juice (about one tablespoon) instead of lemon flavoring.
Be sure to spread meringue to very edge of pie.
You could use a store-bought crust--either regular pastry or graham cracker--if you prefer. Next time I'll probably leave off the meringue and top with a fruit topping.