The process of preparing the filling, spooning it into the tortillas, rolling them up, and then frying them once more is not something I enjoy. I created this flavorful soup that requires little effort. There is also no need for refried beans because the soup already contains beans. For a heartier dish, feel free to finish by stirring in cooked chicken. Add cheese, cilantro, crumbled tortilla chips, cheese slices, or any other favorite enchilada toppings as a garnish.
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (9 inch) pie shell
- 1 ½ cups cottage cheese, creamed
- 4 tablespoons melted butter
- ½ cup white sugar
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon zest
- 2 eggs
- ½ cup raisins
- ½ cup chopped walnuts (Optional)
- ¼ cup milk
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Separate the eggs.
- Press the cheese through a sieve 2 times. Add the butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, chopped walnuts and milk. Stir well.
- Beat the egg whites until stiff peaks form. Fold the egg whites into the cream cheese mixture.
- Bake at 400 degrees F (205 degrees C) for 30 minutes or until browned and firm.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 409 mg |
| Sugars | 19 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
WOW! I didn’t expect to LOVE this pie; I was just trying find a recipe to use a container of cottage cheese before it went bad. This pie is fantastic, brunch/company worthy. I used orange zest instead of lemon and cranberries instead of raisins (my son doesn’t like raisins). It turned out beautifully! My picture was an afterthought, since I didn’t expect to enjoy it so much.
I left out the raisins, personal preference and I upped the amount of nuts. I had a very difficult time pressing the cottage cheese through the sieve. I gave up and used it as is. Maybe that was why the pie, though tasty was ‘wet’. If I ever make this again, I will cream the cottage cheese in a food processor or in my vitamix.
This is excellent! Tastes very similar to cheese cake, but without the heavy weight to each bite, or the calories. I’ve made a number of these using this recipe as the base and blended in different cheesecake recipes (for added flavors) and have loved the results.
Are you kidding me? This recipe is absolutely, positively, FANTASTIC!!! When I took it out of the oven and let it cool for about 10 minutes, I tasted it. That’s it. It was all over. I sat there by myself and devoured half of the pie. I din’t have chopped walnuts in the house, but the almonds worked just fine. Had someone asked me for a taste, I would have told them to take out the baby spoon and that’s all you get. I wouldn’t rate this recipe a 5 star, but I would rate it a 10 star!!!
This was good. I added canned cherries on top after it was done. I also used a graham cracker crust.
Splendifirous in it’s own right, this creamy yet subtle cottage cheese pie has both texture and flavour, as well as a great eye for fashion (haw! haw!). Of course, it should be teamed with blueberries to add a fruity, playful side to the special evening.