Mildred Hoppe	Pope's Cottage Cheese Pie

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Cottage Cheese Pie

Source: "No Experience Necessary", Original Recipes From Pope's Cafeterias in St. Louis, 1979

Yield: 7 servings

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Ingredients

• 1 unbaked 9-in pie shell

• 1/2 cup granulated sugar

• 2 Tbsp all purpose flour

• 1/8 tsp salt

• Dash, nutmeg

• 2 large eggs

• 10 oz baker's cheese or ricotta (regular cottage cheese cannot be used)

• 3/4 tsp vanilla

• 1 tsp lemon juice

• 1 cup milk

• 2 Tbsp melted butter or margarine

• 1/4 cup chopped raisins

• 1 tsp cinnamon sugar

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Preparation

Combine sugar, flour, salt and nutmeg. Set aside.

Beat eggs for two minutes at high speed on an electric mixer.

Add combined dry ingredients and mix until well blended.

Add cheese to mixture and beat until smooth. Scrape sides and bottom of bowl with spatula.

Add vanilla and lemon juice. Add milk, 1/4 cup at a time, blending well after each addition. Add melted butter or margarine last. Mix well until blended.

Brush pie crust with shortening, pour mixture into prepared crust. Sprinkle with chopped raisins and cinnamon sugar.

Bake in preheated 425-degree oven for 25 to 35 minutes or until cheese is set and a knife inserted in the center comes out clean. Chill thoroughly.