Slow Cooker Cottage Cheese Biscuit Pie

Stunningly beautiful and delicious pie in a slow cooker! The recipe is very simple. Despite this, the pie turns out incomparable!
cook time: 2h 30 min
Hazel Farrow
Slow Cooker Cottage Cheese Biscuit Pie

Nutrition Facts (per serving)

271
Calories
15g
Fat
22g
Carbs
11g
Protein

Ingredients (12 portions)

Basic:

Sugar 0.5 cup
Butter 5 tbsp
Vanillin to taste
Cocoa 2 tbsp
Eggs 3 pc
Sour cream 3 tbsp
Cottage cheese 500 g
Biscuit cookies 200 g

Recipe instructions

Step 1

Step 1
For the base of the pie, grind the cookies into crumbs, mix with melted butter and place on the bottom of a multicooker pan, level and make sides.

Step 2

Step 2
For the filling, mix grated cottage cheese, sugar, sour cream, vanillin, and beat in the eggs one by one. Mix all ingredients until smooth. Pour some of the filling into a separate bowl and add two tablespoons of cocoa.

Step 3

Step 3
Pour the filling into the multicooker pan, alternating white and chocolate mixture. Using a fork or knife, make marble marks. Select the “baking” program and set the time to 55 minutes. It is very important not to open the multicooker during baking or immediately after the end of the program. The curd filling may puff up during cooking, and if you open the lid to release steam, the top of the pie may break.

Step 4

Step 4
Leave the finished pie in the slow cooker for another 30-40 minutes, then remove the pan and let the pie cool. The finished pie comes out of the pan easily. Now it can be decorated with berries, jam or chocolate sauce, sprinkled with powdered sugar, cut into portions and served with tea.

Additional rubrics

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