With a common cheese pie you will need a dough, with the uncommon which I made you will need a lot of patience. This was the first time I tried this recipe because the millet is not a grateful flour to use. Especially when it comes to the pies and similar things.
Instead of a dough, I make a lot of soft and half baked mini pancakes made of a millet flour, tapioca starch, egg whites and one spoon of a sour cream, and then I stuff them with the mixture of the cottage cheese, sour cream and one egg.
In case that you want sweet cheese pie you just add some sugar to the filling and that is the whole difference.
Roll the pancakes and put them into a baking mold, or cheremic pot, whatever you have at hand. Pour over them some of the mixture that was left from the filling and make sure nothing is ticking out of it.
Then put the whole thing into a convection oven for 40 minutes on 150 degrees. The pie is done when it gets a nice brownish color at the top. If it is still pale after 40 minutes you are doing something wrong.
This is mine and I used extra foil just to secure it from falling apart. Millet flour didn't prove itself to be extra easy to shape and keep form.
I left the pie longer because this is the first time I am doing this and I was meddling with the temperature all the time. It got a nice brown top, didn't burn even if it looks very dark on an image and it tasted great.
Next one will be more eye pleasing. I am thinking to make it in few days.
Also, it should rise during the baking, if it is not doing that , again you probably have your oven set on too low.
If it starts burning, your mixture is too dry and you need to lower the temperature.
So, the experiment turned out just fine and my folks were extremely satisfied.