Fresh Fruit/Cheese Pie Recipe
Fresh Fruit/Cheese Pie Recipe photo by Taste of Home
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Fresh Fruit/Cheese Pie Recipe

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Not only is this pie delicious—it's one even dieters can enjoy without worry. I seldom bake my cheese pie the same way twice. Often, I substitute wheat germ or granola for the coconut flakes...and the naturally fruity main ingredients fluctuate with whatever's hanging heavy on backyard branches!
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12 servings


  • CRUST:
  • 1 cup walnuts, chopped
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 4 cups fresh fruit (peaches, nectarines, strawberries, raspberries, banana, kiwifruit, blueberries or pineapple)
  • 1 cup plain yogurt
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 cup (8 ounces) unsweetened crushed pineapple, drained
  • 1/4 cup sweetened shredded coconut

Nutritional Facts

1 slice: 260 calories, 15g fat (7g saturated fat), 27mg cholesterol, 165mg sodium, 27g carbohydrate (19g sugars, 2g fiber), 5g protein.


  1. In a small bowl, combine the nuts, flour, brown sugar, butter and vanilla. Press into a greased 9-in. pie plate.
  2. Bake at 350° for 10-15 minutes or until lightly browned. Cool on wire rack.
  3. Cut fruit(s) of choice into bite-size pieces; layer on crust. In blender, cover and process yogurt and cottage cheese until smooth; add pineapple and blend until mixture reaches desired consistency. Pour mixture over fruit. Sprinkle with coconut. Chill several hours before serving. Decorate with any combination of fruit slices. Yield: 12 servings.
Originally published as Fresh Fruit/Cheese Pie in Country Woman May/June 1990, p33

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