Decadent Cookie Custard Pie

With a crispy base and delicate filling, for any occasion! Cookie pie is an interesting baked product made from simple ingredients. The combination of custard, cottage cheese, soft whipped cream and shortbread gives it an extraordinary taste. With a beautiful design, the pie looks great on the holiday table.
cook time: 12h
Owen Truitt
Decadent Cookie Custard Pie

Nutrition Facts (per serving)

392
Calories
20g
Fat
24g
Carbs
8g
Protein

Ingredients (6 portions)

The basis:

Ready shortbread cookies 380 g
Butter 180 g

Filling:

Cottage cheese 350 g
Cream 250 ml
Milk 160 ml
Sugar 100 g
Eggs 2 pc
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a pie from cookies and cottage cheese with baking in the oven? To begin, prepare the necessary ingredients according to the list. Cookies that are best suited are crumbly, shortbread or biscuit type "Yubileiny". You can replace white cookies with chocolate ones or take a mixture of two types of cookies.

Step 2

Step 2
Melt the butter and cool.

Step 3

Step 3
Grind the cookies in a blender into fine crumbs or you can crumble them with your hands.

Step 4

Step 4
Pour the melted butter into the cookies. Mix well until you get a moist crumb. Set aside some of the crumbs for sprinkling the edges of the pie.

Step 5

Step 5
Spread the remaining shortbread crumbs over the bottom and sides of a springform pan (Ø 20-22 cm) and press well. Place the base in the refrigerator for 30 minutes.

Step 6

Step 6
Now prepare the filling. Take the highest grade flour. Adjust sugar according to your taste. Cottage cheese is best if it is paste-like, but not very wet. I took cottage cheese in briquettes and punched it with a blender. If the curd is lumpy and dry, you can add a little milk to it and also beat it with a blender until you get a smooth paste.

Step 7

Step 7
In a saucepan, combine eggs, sugar and vanilla sugar. Whisk until smooth.

Step 8

Step 8
Pour in the milk and stir again.

Step 9

Step 9
Place the saucepan over medium heat. Cook the cream until thickened, stirring constantly. It is advisable to cook the cream until it is thick enough that the whisk mark does not tighten too quickly. Cool the custard to room temperature. As it cools, the cream will thicken further. To prevent the cream from airing, cover it with cling film.

Step 10

Step 10
Add cottage cheese to the cooled custard and beat everything with a mixer until smooth.

Step 11

Step 11
Beat the cold cream with a mixer in a separate bowl until it forms a stable foam.

Step 12

Step 12
Gently fold the whipped cream into the cream cheesecake. You should get a fluffy, homogeneous semi-viscous mass.

Step 13

Step 13
Place the curd and cream mixture onto the cookie base and smooth it out. Sprinkle the edges of the pie with the previously set aside crumbs. Place the pie in an oven preheated to 160°C for about 1 hour. The exact time depends on the height of the cake and your technique. Make sure the cookies donʼt burn on the bottom.

Step 14

Step 14
Cool the finished pie at room temperature. The filling may seem runny at first. But as the pie cools, the filling will thicken. Once the cake has cooled, place it in the refrigerator overnight. Remove the cooking ring before serving. Decorate the pie with fresh berries or fruit. I garnished with sliced strawberries and mint. Bon appetit!

Additional rubrics

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