Cottage Cheese Pie

I am still finalizing my Thanksgiving day ment (by which I'm sure you understand that I'm deciding how many desserts we "need"). Having decided to be smarter this year, I lost 5 pounds BEFORE this holiday week, which will let me pig out without feeling guilty! Woo Hoo! Way to plan ahead by a month!

I found this recipe in the Fanny Farmer cookbook, and it intrigued me. Of course, I adapted it a bit, and it was good. Chan, I'm posting it today especially for you, but everyone else should try it, too. Anything you can mix up simply using your food processor is a great thing indeed.

COTTAGE CHEESE PIE

1 Crumb crust - use a deep dish crust, or it will overflow
1 pound (2 cups) cottage cheese
1/2 cup sugar
1/4 tsp salt
1/2 cup whole milk
3 slightly beaten eggs
2 tbsp melted butter
1 tbsp lemon juice

Preheat oven to 350F. Whirl the cottage cheese in the food processor, then add the rest of the ingredients in the order given. Pour into your crust, and bake for about an hour, until the center is firm. Cool completely before serving. If desired, top with canned pie filling (which is what I did), whipped cream or ice cream, or all of the above. The flavor is very similar to cheesecake, but it does appear to me that it has fewer calories. Always a bonus in my book!
Tomorrow, we'll have the Thanksgiving menu done. Tonight, I have to argue my little guy down from his position of "We're having three starches, so we need two meats, and I'm voting for roast beef." He's pretty hard headed.

Michelle, sharp eyes, noticing that Jeffrey got his hair cut off. I'm heartbroken. First, I want his hair instead of mine. Second, I'm disappointed that he succumbed to peer pressure and now looks just like everyone else. I thought I had one individualist in my crowd. And, the little boys thank you all for the condolences on the loss of their little piggy.