Zesty Summer Pie
- SERVES
- 8
- COOK TIME
- 1 Hr 2 Min
What does summer taste like? Find out when you take a bite of this lemony, Zesty Summer Pie that gets its smooth, light texture from whipped cottage cheese and its "ooh la la" from its raspberry-nut topping!
What You'll Need
- 1 (16-ounce) container low-fat cottage cheese
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (9-inch) graham cracker pie crust
- 3 tablespoon raspberry preserves, melted
- 1 tablespoon blanched almonds, chopped
What to Do
- Preheat oven to 400 degrees F.
- In a medium bowl, with an electric mixer, combine cottage cheese, sugar, lemon zest, eggs, and vanilla. Pour the mixture into the pie crust.
- Bake 7 minutes; reduce the oven temperature to 325 degrees F. and bake the pie an additional 55 to 65 minutes, until the center is set.
- Remove from the oven and let cool. Refrigerate until ready to serve.
- When ready to serve, spread melted raspberry preserves over the top, then sprinkle with the chopped almonds.