5 tablespoons unsalted butter 1¼ cups graham cracker crumbs (from 9 or 10 full-size crackers) 2 tablespoons sugar 1/8 teaspoon table salt
FILLING 3 large eggs ¼ cup sugar 2 cups 1% cottage cheese 1 teaspoon vanilla Freshly ground nutmeg Fresh blueberries Preheat oven to 350F.
Melt butter in a small bowl in the microwave in 10-second increments. In a bowl, stir together remaining crust ingredients, then butter. Press into a shallow pie pan with back of a tablespoon, sides first, then center. (If there’s too much, don’t use it all.) Freeze crust for 10 minutes. In the same bowl, whisk eggs and sugar till smooth. Gently whisk in cottage cheese and vanilla, then pour into frozen crust. Grate nutmeg directly over top of filling as evenly as possible. Bake for 60 minutes or until filling is slightly puffed and golden and lightly set. Cool for an hour. Cut into slices and serve with fresh blueberries.