Cottage Cheese Breakfast Pie

(6 servings)

  • 9 inch store-bought unbaked pastry shell
  • 2 medium eggs -- seperated in yokes and whites
  • 1/4 teaspoon salt
  • 1 3-ounce package egg custard mix (from baking section of grocery store)
  • 3 Tablespoon melted butter
  • 2 cups cottage cheese
  • 3/4 cup sugar
  • 1/4 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
Beat cottage cheese, egg yolks, sugar and salt until well blended. Add egg custard mix, lemon extract, vanilla, butter and milk; mix well.

In a seperate bowl, beat egg whites until soft peaks form. Fold into custard mixture.

Pour into pastry shell.

Bake at 325 for 60 to 80 minutes or until knife inserted near center comes out clean. Cool for 30 minutes then chill in refrigerator.

Cool for at least 3 hours -- until the body of the pie firms.

Slice and serve.

People think "Cottage Cheese Pie" sounds weird -- but this is always the first thing to get completely eaten at our lady's breakfast on Saturday.

Mr Breakfast would like to thank Checkers for this recipe.

Recipe number 1034. Submitted 7/9/2003.