Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 unbaked 9-inch pie crust, chilled
- 2 cups (16 oz / 450 g) full-fat cottage cheese
- 4 large eggs, room temperature
- 2/3 cup (135 g) granulated sugar
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) whole milk or half-and-half
- 2 tbsp (28 g) unsalted butter, melted and cooled
- 2 tsp pure vanilla extract
- 1/4 tsp ground nutmeg (plus extra for sprinkling)
- 1/4 tsp fine salt
- Optional: 1 tsp lemon zest, whipped cream for serving
Do This
- 1. Preheat oven to 350°F (175°C). Place chilled unbaked pie crust in a 9-inch pie dish and crimp edges.
- 2. Blend or process cottage cheese until mostly smooth for a silkier texture.
- 3. Whisk eggs and sugar until well combined. Whisk in flour, salt, nutmeg, vanilla, and melted butter.
- 4. Whisk in cottage cheese and milk until smooth. Pour filling into crust and lightly sprinkle top with nutmeg.
- 5. Bake 45–55 minutes on middle rack until edges are set and center has a gentle jiggle; shield crust if browning too quickly.
- 6. Cool on a rack at least 1 hour, then chill 2 hours or until fully set.
- 7. Slice and serve slightly chilled or at cool room temperature, plain or with a dollop of lightly sweetened whipped cream.
Why You’ll Love This Recipe
- Lightly sweet and delicately spiced with vanilla and nutmeg, this pie feels cozy but not heavy.
- Cottage cheese creates a creamy, custard-like filling that tastes old-fashioned in the best way.
- Simple pantry ingredients and no special equipment needed; a blender or food processor just makes it extra smooth.
- Perfect make-ahead dessert: it slices beautifully once chilled and keeps well for several days.
Grocery List
- Produce: 1 lemon (for optional zest)
- Dairy: Full-fat cottage cheese, whole milk or half-and-half, unsalted butter, eggs, optional whipped cream
- Pantry: Pie crust (or ingredients to make one), granulated sugar, all-purpose flour, vanilla extract, ground nutmeg, salt
Full Ingredients
For the crust
- 1 unbaked 9-inch (23 cm) single pie crust, homemade or store-bought, well chilled
For the cottage cheese custard filling
- 2 cups (16 oz / 450 g) full-fat cottage cheese (small curd preferred)
- 4 large eggs, at room temperature
- 2/3 cup (135 g) granulated sugar
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) whole milk or half-and-half
- 2 tbsp (28 g) unsalted butter, melted and cooled slightly
- 2 tsp pure vanilla extract
- 1/4 tsp ground nutmeg, plus more to sprinkle on top
- 1/4 tsp fine sea salt or table salt
- Optional but lovely: 1 tsp finely grated lemon zest
For serving (optional)
- Lightly sweetened whipped cream
- Extra pinch of ground nutmeg or a little grated fresh nutmeg
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the crust
Place a rack in the center of your oven and preheat to 350°F (175°C). If using a store-bought rolled crust, fit it into a 9-inch (23 cm) pie dish, gently easing it into the corners without stretching. Trim any excess and crimp or flute the edges as you like. If using a frozen crust that is already in a foil pan, leave it in the pan and set it on a baking sheet for easier handling.
Chill the crust in the refrigerator while you prepare the filling. Starting with a cold crust helps keep it flaky and reduces shrinking as the pie bakes.
Step 2: Smooth the cottage cheese
For the classic Amish-style pie, the custard is velvety with only the faintest hint of texture from the cottage cheese. To achieve this, place the cottage cheese in a blender or food processor and blend for 30–60 seconds, until mostly smooth. You can leave just a few tiny curds for a rustic feel, or blend completely smooth if you prefer.
If you do not have a blender or processor, you can press the cottage cheese through a fine-mesh sieve with the back of a spoon to break up the curds. Set the smoothed cottage cheese aside.
Step 3: Whisk together the custard base
In a large mixing bowl, whisk the eggs and granulated sugar together until well combined and a bit lightened in color, about 30 seconds. Add the flour, salt, ground nutmeg, and optional lemon zest. Whisk until no dry streaks of flour remain and the mixture is smooth.
Slowly drizzle in the melted, slightly cooled butter while whisking constantly, then whisk in the vanilla extract. You should now have a smooth, fragrant base for the custard.
Step 4: Add the cottage cheese and milk
Add the smoothed cottage cheese to the egg mixture and whisk until evenly combined and mostly smooth. Pour in the milk (or half-and-half) and whisk gently until everything is fully incorporated. The filling will be fairly thin, like a pourable custard.
Give the filling a quick taste (with a clean spoon) and, if you like a touch more nutmeg or lemon, add a pinch now and whisk again.
Step 5: Fill the crust and prepare for baking
Place the chilled pie crust on a rimmed baking sheet to catch any spills and make transferring easier. Pour the cottage cheese custard filling into the crust, stopping just below the top edge so it does not overflow.
Lightly sprinkle the surface of the custard with a small pinch of ground nutmeg. This adds a pretty speckled top and reinforces the gentle spice flavor as it bakes.
Step 6: Bake until just set
Carefully transfer the baking sheet with the pie to the center rack of the oven. Bake for 45–55 minutes, turning the baking sheet once halfway through baking for even browning.
The pie is done when the edges are puffed and set, and the center (about a 2-inch circle) still has a soft, gentle jiggle when you nudge the pan. A thin knife inserted about 1 inch from the center should come out mostly clean. If the crust edges are browning too quickly at any point, cover them with strips of foil or a pie shield and continue baking until the custard is set.
Step 7: Cool, chill, and serve
Remove the pie from the oven and transfer it to a wire rack. Let it cool at room temperature for at least 1 hour; this gradual cooling helps prevent cracking and allows the custard to finish setting softly.
Once the pie is close to room temperature, refrigerate it uncovered for at least 2 hours, or until fully chilled and firm enough to slice cleanly. Just before serving, you can top each slice with a spoonful of lightly sweetened whipped cream and, if you like, a very light dusting of nutmeg.
Serve the Amish cottage cheese pie slightly chilled or at cool room temperature. The flavor actually improves after a few hours in the refrigerator, making it an ideal make-ahead dessert.
Pro Tips
- Blend for the creamiest texture: Taking the extra minute to blend or sieve the cottage cheese is the biggest key to a silky, custard-like filling.
- Use full-fat dairy: Full-fat cottage cheese and whole milk (or half-and-half) give the pie a lush, creamy mouthfeel. Low-fat versions will be thinner and less rich.
- Do not overbake: Pull the pie from the oven while the center still has a gentle wobble. Overbaking can make the custard rubbery and cause cracks.
- Protect the crust: Keep strips of foil or a pie shield handy and cover the edges if they get dark before the filling is set.
- Chill thoroughly before slicing: For the cleanest slices, chill the pie at least 2–3 hours, or overnight if you have time.
Variations
- Lemon-kissed cottage cheese pie: Increase the lemon zest to 2 teaspoons and add 1 tablespoon fresh lemon juice. This gives a delicately bright, cheesecake-like flavor while keeping the custard light.
- Cinnamon-raisin Amish pie: Fold 1/2 cup (75 g) raisins tossed with 1 teaspoon flour into the finished filling and add 1/2 teaspoon ground cinnamon along with the nutmeg.
- Crustless cottage cheese custard: Butter a 9-inch pie dish or 9-inch round baking dish, pour in the filling, and bake 5–10 minutes less, until just set. You will have a simple, gluten-friendly custard pie without the crust.
Storage & Make-Ahead
Let the pie cool to room temperature, then cover it tightly with plastic wrap or foil and refrigerate. It keeps well in the refrigerator for 3–4 days, and the flavor actually deepens a bit on the second day. For longer storage, you can freeze the pie: chill it completely, then wrap slices individually or the whole pie (well-wrapped) and freeze for up to 2 months. Thaw overnight in the refrigerator and serve chilled.
This recipe is excellent for making ahead: bake the pie a day before you need it, chill overnight, and slice just before serving. Add whipped cream and any extra nutmeg garnish at the last minute so they stay fresh.
Nutrition (per serving)
Approximate values per slice (1 of 8): about 320 calories; 17 g fat; 9 g saturated fat; 30 g carbohydrates; 1 g fiber; 17 g sugar; 11 g protein; 260 mg sodium. Actual values will vary based on the crust you use and exact ingredients.
