Dessert entry: Cottage Cheese Pie
Ingredients:
1 - 9" Graham craker pie crust
16oz small curd Cottage cheese
1.5 Tbls Flour
.5 C Sugar
2 large eggs
.5 C Milk
1 tsp Vanilla
Fresno chili pepper, ringed and candied
.25 C sugar
.25 C water
.25 tsp Ground Cinnamon
Preheat Oven to 350*
Place all pie filling ingredients into food processor and puree
Pour into 9" Graham cracker pie crust
Bake 50 mins and gently remove from oven to cool...pie will look slightly fragile.
After it has cooled, cover and place in fridge to firm.
Meanwhile...Candy the Fresno rings.
Slice Fresno's into rings, gently remove seed and membrane if any.
Place the sugar and water into a non stick sauce pan and gently bring to a simmer until sugar is fully dissolved, continue to stir, don't burn the sugar mixture.
Add the rings and gently toss and turn approx 3-5 mins.
Remove rings to dish, then add the cinnamon, stir and return rings to cinnamon/sugar mixture, simmer 2 mins...continue to stir and coat rings.
Remove from heat and place rings on parchment paper to cool..once cooled, chill to set...reserve the cinnamon/sugar mixture for topping.
Slice pie, drizzle Cinnamon sugar mixture and top with candied Fresno rings
Not a pull apart cheese gushing entry, but this turned out so friggen good!!!