CHEESECAKE PIE w/ BERRIES & PECANS

Table of Contents: PIES & PASTRIES

I love the hole in my piecrust!  Don't you think it highlights my pretty china?

 

CHEESECAKE PIE w/ BERRIES & PECANS

Table of Contents: PIES & PASTRIES

 

This pie is best made the day before serving.  It cooks for a long time, and then it requires refrigerator time to get cold and firm before serving.

 

COOKING TIP: Bake the piecrust on a preheated pizza stone or baking pan placed on the lowest oven rack.  After cooking, place pie on wire rack to cool.

 

½ package (1 piecrust roll) refrigerated already-prepared piecrust

4 oz. (½ cup) of dried mixed berries (cranberries, blueberries, & cherries)

1 lb. small curd cottage cheese

8 oz. cream cheese, softened

3 large eggs

1/3 cup granulated sugar

½ tsp. salt

2 T. butter, melted

3 T. lemon juice

½ cup pecans, chopped; additional un-chopped berries can also be added for garnish

 

 

 

 

Please ignore the Half & Half carton & mentally insert an 8-oz. block of cream cheese!  Changed my mind after photographing!

 

 

 

Preheat the oven to the temperature recommended on the piecrust package.  Place the piecrust into a 9” pie dish and prick the bottom and sides of the pastry with the tines of a fork.  Tear strips of aluminum foil; then cover and crimp over the top rim of the piecrust to prevent the rim from browning.  Bake in the preheated oven as directed.  Allow the piecrust to cool on the wire rack before filling.  Remove the aluminum foil around the rim and discard.

 

Lower the oven temperature to 350 degrees.  Use a food processor to chop the mixed berries; then remove them from the processor bowl and set aside.

 

Do not clean the food processor bowl just add the cottage cheese and puree.

Add the cream cheese, eggs, sugar, salt, melted butter, and lemon juice; then pulse the food processor 3 times to blend the ingredients.

 

By hand, stir in the chopped mixed berries; then pour the pie mixture into the cooled piecrust.  Sprinkle the top with chopped pecans and un-chopped berries, if desired.

 

Bake the pie in the preheated 350-degree oven for 30 minutes: then lower the heat to 300 degrees.  Cook an additional 30 minutes.   Begin checking the center of the pie for doneness.  Even when the pie is set, it may still be slightly “jiggly” in the center.  Allow the pie to cool on the wire rack; then refrigerate it for several hours or overnight to firmly set.  Refrigerate any of the pie that remains after serving it.

 

Makes: 6 to 8 servings.

It is amazing how differently the male and female minds work!  My sweet husband, Joe, made a “grocery run” for me for this recipe.  He called from the supermarket trying to find cottage cheese.  This was the conversation:

 

Joe:     “OK, I’m in the refrigerated aisle.  What does it look like?”

Gene:  “It’s in a round container.”

Joe:     “There are lots of round containers.  I see round cream cheese containers.”  Gene:  “No, keep going down the aisle.”

Joe:     “I see round sour cream containers.  OK, OK, now I see it.  You say you

want small curd?

Gene:  “Yes, that’s right.”

Joe:     “Sounds like I’m looking for a “Small Kurd” who may be carrying a Kalashnikov right here in the supermarket refrigerated aisle!”

 

Ladies, if you do not know what a Kalashnikov is, ask any male.  He’ll probably be able to tell you, and in great detail- make; model; how many the Chinese made; how many the Russians made; how reliable they are; whether they are automatic or semi-automatic; etc., etc., etc.!

 

 

 

 

 

 

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