Ingredients
1 ½ Cups small curd cottage cheese. Large curd isn’t as smooth in the finished pie. Low-fat also works well.
7/8 Cup Sugar.
Can use a blend of sugar and sugar substitute.
Do not use Equal or Sweet N Low.
2 Large Eggs, separated.
2T Half and Half, or heavy cream.
2T Butter. Margarine should not be substituted.
3T Flour, all purpose.
1T Real Vanilla Extract.
1 dash (1/8 t) Salt.
Preparation
Mash cottage cheese with a fork. This will leave some solids which will give the pie some “tooth.” Using a blender or processer will result in a smooth consistency.
Beat egg whites to soft peaks.
Mix well all other ingredients.
Fold-in whites. Should be able to see some whites distinct from the rest.
Pour mixture into one, deep, ready-made Graham Cracker pie shell. Bake at 350* for 35-40 minutes until top is lightly browned. Filling should still be a little loose, but will firm up as it cools.
Best served at room temp.
