Cottage Cheese Pie

Mar 07, 2010
Rating

Cheese Coogin Recipe (Koogin Recipe)
by: Bob in Florida

I think it was called Cheese Coogin or cheese Koogin. My Mom, and both my grandmothers made it. I used their recipe a few times to make it, but I lost the recipe.

I believe the recipe given is correct. However, my grandmothers and Mom never used lemon, only VANILLA. Also, we used LARGE curd cottage cheese, DRAINED.

This looks like just HALF the recipe for Cheese Coogin.

The crust was a sweet cookie mixture, but I don't remember the recipe for the crust. However, I do remember how it was formed. It was thicker by twice in depth of a typical pie crust. It also extended out past the edge of the pie pan by about an inch or two.

The cheese mixture was poured into the crust. Next the excess crust was folded over and lightly laid on top of the cheese mixture so that it covered the outer 1/3 of the cheese. A little sugar was sprinkled on the crust, and a dash or two of nutmeg was sprinkled on the center of the cheese.

After baking, the pie was refrigerated for hours to make it firm, however, if made exactly right, it would be firm enough to slice cleanly and eaten after cooling for an hour on a wire shelf.

It was ALWAYS made in a glass pie pan.

My grandparents would now be 180 or so and were second generation Americans of Dutch and German decent. They grew up as dairy farmers in Ohio and Wisconsin. The recipe was common among many of their friends and neighbors as well as many of my aunts. I remember eating it at many different gatherings when I visited either of my grandparents in Ohio.

Farm neighbors sometimes varied the pie slightly by eliminating the sprinkle of nutmeg, using cinnamon, or a teaspoon of their favorite preserves instead.

One thing that did not vary was the wonderful crust and the way it melted into the cheese so that there was almost no clear line that separated the two.

One great thing about the Cheese Coogin is that it keeps well in the refrigerator and tastes just as good after five days as it did the day it was baked.

My mother always made two of them. Once, both my grandmothers visited us for Thanksgiving and, of course, brought food. I opened the fridge to discover we had SIX Cheese Coogins! I thought I'd died and gone to Heaven.

X Close Editor

Mar 07, 2010
Rating

Submitted by: Bob in Florida

Title

Comment
I think it was called Cheese Coogin or cheese Koogin. My Mom, and both my grandmothers made it. I used their recipe a few times to make it, but I lost the recipe. I believe the recipe given is correct. However, my grandmothers and Mom never used lemon, only VANILLA. Also, we used LARGE curd cottage cheese, DRAINED. This looks like just HALF the recipe for Cheese Coogin. The crust was a sweet cookie mixture, but I don't remember the recipe for the crust. However, I do remember how it was formed. It was thicker by twice in depth of a typical pie crust. It also extended out past the edge of the pie pan by about an inch or two. The cheese mixture was poured into the crust. Next the excess crust was folded over and lightly laid on top of the cheese mixture so that it covered the outer 1/3 of the cheese. A little sugar was sprinkled on the crust, and a dash or two of nutmeg was sprinkled on the center of the cheese. After baking, the pie was refrigerated for hours to make it firm, however, if made exactly right, it would be firm enough to slice cleanly and eaten after cooling for an hour on a wire shelf. It was ALWAYS made in a glass pie pan. My grandparents would now be 180 or so and were second generation Americans of Dutch and German decent. They grew up as dairy farmers in Ohio and Wisconsin. The recipe was common among many of their friends and neighbors as well as many of my aunts. I remember eating it at many different gatherings when I visited either of my grandparents in Ohio. Farm neighbors sometimes varied the pie slightly by eliminating the sprinkle of nutmeg, using cinnamon, or a teaspoon of their favorite preserves instead. One thing that did not vary was the wonderful crust and the way it melted into the cheese so that there was almost no clear line that separated the two. One great thing about the Cheese Coogin is that it keeps well in the refrigerator and tastes just as good after five days as it did the day it was baked. My mother always made two of them. Once, both my grandmothers visited us for Thanksgiving and, of course, brought food. I opened the fridge to discover we had SIX Cheese Coogins! I thought I'd died and gone to Heaven.

Cancel Delete Delete & Ban

throbber Updating Comments page...

Cottage Cheese Pie

Comments for Cottage Cheese Pie

Comments for
Cottage Cheese Pie