Amish Custard Cottage Cheese Pie recipe

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Ingredients

1 (16 ounce) package small curd cottage cheese
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1 pinch salt
3 egg yolks
3 egg whites
1 (12 fluid ounce) can evaporated milk
1 ½ cups milk
2 (9 inch) pie shell

Nutrition Info

219.7 calories
carbohydrate: 25.8 g
cholesterol: 51.3 mg
fat: 9.5 g
fiber: 0.2 g
protein: 7.9 g
saturatedFat: 3.2 g
servingSize: -
sodium: 271.7 mg
sugar: 16.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.

  2. Preheat oven to 425 degrees F (220 degrees C).

  3. In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.

  4. In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.

  5. Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.

  6. Cool on racks, then refrigerate. Flavor improves if served a day after baking.

Recipe Yield

2 9-inch pies

Recipe Note

A custard pie made more delightful with the addition of cottage cheese. It can be made in a pastry or graham cracker crust.

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