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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe was taken from a cookbook issued by the Sisterhood of KK Beth Elohim Synagogue in Charleston, SC many years ago. Ingredients:
3/4 cup graham cracker, crushed into crumbs |
1/16 lb butter, softened |
1 tablespoon sugar |
3/4 lb cottage cheese, sieved |
2 eggs, beaten |
1/2 cup sugar |
1/2 teaspoon vanilla extract |
ground cinnamon |
3/4-1 pint sour cream |
2 -3 tablespoons sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Make the crust first. Combine the softened butter with the Graham cracker crumbs and the sugar until you get a uniform mixture, then press into the bottom and up the sides of a 9 inch pie pan. Set aside for a moment.
2. Next combine together the sieved cottage cheese, the beaten eggs to which you have added the sugar and Vanilla extract, until you get a uniform mixture. Pour the mixture into the prepared Graham cracker crust, sprinkle with cinnamon, and bake in a preheated 375 F oven for 30-35 minutes Let pie cool for a few minutes then add the topping.
3. For the topping mix together the sour cream, 2-3Tbs sugar, and the additional 1/2 tsp Vanilla extract. Spread topping over pie and bake for an additional 5 minutes longer. Remove from oven and refrigerate before serving.
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