Photo: Jan Smith
Yield
8 servings (serving size: 1 wedge)

This can be prepared a day in advance, but wait to spread the topping until you're ready to serve.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare crust, combine first 4 ingredients in a small bowl; stir with a fork until moist. Press into bottom and 1 inch up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack.

Step 3

To prepare filling, combine cottage cheese and next 5 ingredients (through salt) in a food processor; process for 1 minute or until smooth. Add eggs and egg yolk; process until smooth. Spoon filling into prepared crust. Bake at 350° for 35 minutes or until set. Cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

Step 4

To serve, spread Triple Berry Curd evenly over top.

Ratings & Reviews

Keep the curd, ditch the rest

tinytinyturtle
March 14, 2016
I had this in my "recipes I'll make some day" file and pulled it out just yesterday. It's now going in the recycling bin. Egg white in the crust gave it a weird sheen and consistency. Cream layer was it creamy at all - it was dense and tasteless. Curd is good. Don't waste your time on modifying this recipe either - there's plenty of others out there for you to try!

beekeepergold's Review

edawgg
April 28, 2012
As is this recipe falls flat but I always use the recipes as a guide adn adjust them to suit my own preferences and use of ricotta cheese or full fat cottage cheese and cream cheese do give fluffy and tasty results everyone missed. You can skimp on the serving size but studies have shown consumption of fat in the dairy products is better for you. I skip the corn startch in making all curds and never have found it necessary to have thick rich fruit curds. Cut those startch calories and use the approach to tailor any recipe to what you and your family like.

edawgg's Review

MeMyselfAndPie
February 21, 2012
This recipe was so awful, I will have to throw it out. Its practically inedible. The crust is terrible and tasteless, the middle is bland, too dense as another person suggests and overly cottage-cheesy, and I love cottage cheese. The berry layer is basically fine, but not enough to rescue the other layers. You can tell this is a cooking light recipe, and that is NOT a compliment. For dessert you want a light recipe that makes you think that you are eating a toothsome rich one and this one DOES NOT deliver. For a long time I have said that if you start with really good ingredients, its hard to mess them up. But this recipe surely proves that wrong! Don't waste your time on this one!

sairahadnan's Review

steponme
February 20, 2012
really delicious, I tried it and followed each step as in the recipe except I had to work amount of wafer crumbs myself, and the outcome was more than satisfactory

epereira1014's Review

epereira1014
December 15, 2011
N/A

steponme's Review

sairahadnan
October 03, 2010
I thought this would be similar to a ricotta cheese cake with a chocolate crust that I like; this fell way short. The berry curd was good, however I didn't care for the consistency of it; too thick. The filling needed something; also thought it would be "fluffier." It seemed to dense. I'll make the berry curd with less cornstarch and use it on the ricotta cheese cake.

MeMyselfAndPie's Review

beekeepergold
May 11, 2010
I seriously cannot believe more people haven't tried this! This pie is more like a cheesecake...so creamy and delicious. And the berry curd is to die for. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/05/chocolate-berry-cream-pie.html