• 1/2 cup sugar
  • 1 cup plus 3 Tbsps. butter or margarine, softened
  • 1 egg
  • 3 Tbsps. orange juice
  • 1/2 tsp. rum flavoring
  • 2 1/2 cups sifted flour


  • 3 eggs, separated
  • 3/4 cup sugar
  • 2 cups cottage cheese, sieved
  • 2 Tbsps. flour
  • 1/4 tsp. salt
  • 2 Tbsps. sour cream
  • 1 Tbsp. melted butter or margarine
  • 1 tsp. lemon juice
  • 1/2 cup finely chopped pecans


USE: 2 9 inch pie pans

YIELDS: 2 pies

Grease two 9 inch pie pans.

CRUST: In a large bowl cream sugar and margarine. Add egg and beat until smooth. Stir in juice, rum flavoring, and flour. Mix until dough forms a ball. Wrap in wax paper and refrigerate overnight. Next day, divide dough in half. Roll each half out into a 1/4 inch thick circle on a floured board. Fit loosely into two 9 inch pie pans. The crust should be 1 inch wider than the pan so it can be fluted upright.

Preheat oven to 325°.

FILLING: In a small bowl beat whites until stiff. Add 1/4 cup sugar and beat until thick and glossy. Set aside. In another bowl beat yolks, add 1h cup sugar, and beat again until thick and smooth. Set aside. Combine cottage cheese, flour, salt, and sour cream and mix in a large bowl. Add yolk mixture. Blend in melted margarine and lemon juice and mix until blended. Fold whites into cottage cheese mixture. Pour into pastry and sprinkle with nuts. Bake for 1 hour and 15 minutes.

Serve chilled.