Cottage Cheese Pie

An old-fashioned pie featuring St. Louis' delicious Pevely cottage cheese

Readers who poke forks into this column regularly know to expect no tomatoes in January (unless canned) and no blueberries til July (unless frozen). To stay in synch with the seasons, I write most columns a year in advance, often more.

This week’s intended column was written during the glory of 2006’s peach season when Missouri- and Illinois-grown picked-just-yesterday peaches piled high in supermarkets and super farmers markets. Imagine a fresh peach pie topped with clouds of whipped cream spiked with almond flavor. Imagine peach preserves spiked with jalapeno. Imagine …

Too bad, for 2007’s spring freeze decimated the local peach crop. What’s a seasonal cook to do? Scramble, that’s what, just like our farmers, replanting when they can, getting by when they can’t.

So today’s column features another local favorite, Pevely’s 1% cottage cheese that luckily’s available year-round. Pevely Dairy dates back 120 years and was the 1904 World’s Fair milk concessionaire. It’s now part of Prairie Farms, one of the country’s largest dairy coops with headquarters 50 miles from here, but Pevely’s downtown plant remains a vital force.

Pevely’s 1% cottage cheese is so creamy good there’s no telling it’s low-fat. I recycle so many cottage cheese containers that it’s possible to open my frig and wonder if I eat nothing else.

As for an abundance of local peaches and my recipes for fresh peaches? Let’s hope for 2008.

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Share a favorite recipe via e-mail.


Because peach pie deserves great peaches
Hands-on time: 20 minutes
Time to table: 2-1/2 hours
Serves 8 for dessert
  • 5 tablespoons unsalted butter
  • 1¼ cups graham cracker crumbs (from 9 or 10 full-size crackers)
  • 2 tablespoons sugar
  • 1/8 teaspoon table salt

  • 3 large eggs
  • ¼ cup sugar
  • 2 cups Pevely 1% cottage cheese
  • 1 teaspoon vanilla

  • Freshly ground nutmeg
  • Fresh blueberries

Preheat oven to 350F.

Melt butter in a small bowl in the microwave in 10-second increments. In a bowl, stir together remaining crust ingredients, then butter. Press into a shallow pie pan with back of a tablespoon, sides first, then center. (If there’s too much, don’t use it all.) Freeze crust for 10 minutes.

In the same bowl, whisk eggs and sugar till smooth. Gently whisk in cottage cheese and vanilla, then pour into frozen crust. Grate nutmeg directly over top of filling as evenly as possible. Bake for 60 minutes or until filling is slightly puffed and golden and lightly set. Cool for an hour.

Cut into slices and serve with fresh blueberries.

NUTRITION ESTIMATE Per slice: 263 Cal; 11g Protein; 12g Tot Fat; 6g Sat Fat; 29g Carb; 0g Fiber; 421mg Sodium; 113mg Cholesterol; Weight Watchers 5 points

More Summer Dessert Recipes

(for a recipe, click a photo)
Blueberry Sour Cream Pie Fruity Gazpacho Peach Un-cobbler

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. The seasons are so unpredictable! Last year, on Aug. 10, I was done making pickles; haven't started yet this year; last year my green beans hadn't started producing; this year? Almost done!
    Your Cottage Cheese Pie with the Fresh Blueberries looks delicious! And so summery!

  2. We're just starting to see local peaches here -- not in abundance yet, but I'm optimistic. Will save this recipe as a good reminder that cooking is all about improvisation, going with the flow, and creting new favorites every day.

  3. I'm looking for a way to use up some things in my fridge and this may be the perfect thing.

  4. Anonymous8/10/2007

    You really brought back a fond memory from my childhood. I was born in St. Louis and you reminded me of going to the Pevely Dairy Ice Cream place to get a sundae with vanilla ice cream topped by a shell of hardened chocolate. That was about 60 years ago !! Thanks for jogging my memory.

  5. I know it's about the cottage cheese and the crust but I have to tell you that I distracted by the fresh plumb berries :)

  6. That pie looks so delicious against the backdrop of your lush garden!
    I find it so funny that Pevely Dairy (this is the one on Grand, right?) is situated right in the middle of hospitals and academic buildings in such a busy area of town. I'm guessing it got there first :)

  7. KatieZ ~ Hmm. I hadn't thought about the fact that the year-round available of supermarket food (strawberries year-round, etc.) creates "certainty" and "predictability" for lots of people, sort of like fast food. You KNOW what you're getting at McDonald's, no matter in California or Missouri or New York. Hmm. Hmm. Hmm.

    Lydia ~ Ah yes, good synthesis of what I was trying to communicate. Losing our peaches (and our apples and virtually all my garden flowers) in 2007 has really caused me think about risk diversification in our food supply and "eating in the moment" when we can.

    Kelly ~ Good idea!

    Alice ~ Oh that sounds so good! And I do thank you for taking the time to write.

    Cynthia ~ The blueberry contrast is really perfect, agreed!

    Nupur ~ Thanks for noticing, lots of green, yes, and flower color in the pots on the patio. And yes, that's the plant. I've been a Pevely fan since moving to St. Louis.

  8. Anonymous8/19/2007

    Strangely, we did get some good peaches here, but berries or peaches, this pie looks wonderful. Thanks -- I love that you put in the WW points. :)

  9. Anonymous6/20/2011

    Cottage cheese is a staple in my home and I wanted to try something new. I had plenty of cottage cheese and a bounty of berries. I made this pie without the crust (I don't like crust). I placed the cottage cheese, eggs and sugar in the blender to get a smooth batter. I was very pleased with the results. I feel like I can have cheesecake all the time now, with berries of course. Thank you for the recipe.



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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna