Preheat oven to 375F. Spray an 8-inch springform pan with olive oil and set aside.
In a small bowl, mix together graham crumbs and coconut sugar. Add egg white. Stir until well blended. Press crumb mixture over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 8 minutes. Set aside to cool. Reduce oven temperature to 300F.
In a blender, process cottage cheese and Greek yogurt until smooth. Add honey, flour, egg, egg whites, and vanilla. Process again until well blended.
Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to the touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving.
Run a knife along inside of edge of pan and remove sides. Serve with pie filling or fresh fruit on top.
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