“One of my adopted recipes, this pie is a bit out of the ordinary. It did not turn out like I expected, but I enjoyed it. Try it and see if you like it too.Preparation time includes cooling time for the pineapple layer.”
2 (8 1/2 ounce) cans pineapple, Crushed
1tablespoon butter or 1tablespoonmargarine
1/4 cupunbleached flour
1cupsmall curd cottage cheese, creamed
2largeeggs, slightly beaten
1 1/4 cupsmilk
110-inch unbaked deep-dish pie shell
Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan.
Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Cook for 1 minute more.
Remove from the heat and cool to room temperature.
Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended.
Add the flour, cottage cheese, vanilla, and salt, beating until smooth.
Add the eggs, one at a time, beating well after each addition.
Blend in the milk.
Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer.
Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean.
Cool on a wire rack and serve at room temperature.
“We enjoyed this. A layer of pineapple filling topped with a cheese cake-like cottage cheesey layer. A very lowfat pie which my kids even enjoyed. Had some lowfat cottage cheese to use up, also used nonfat milk, and a pie crust made from oil. So definitely nothing to feel too guilty about. Used an Emile Henry deep dish pie plate which was perfect. A regular 10-inch plate might work, but it would be tight. Next time I would use crushed pineapple in syrup or add extra sugar, I think it could have been a tad sweeter. We preferred this pie chilled. Thanks for sharing the recipe!”
“made this for father’s day. Everyone loved it. It sure needs all of a ten inch deep dish crust.I used evaporated milk for a bit of a richer taste. Tasted like cheese cake, but with fewer calories. I uesed lo-fat cottage cheese, and half the amount splends and half sugar in the ccheese portion. I did use all sugar in the pineapple mixture. “