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Amish Custard Cottage Cheese Pie
Amish Custard Cottage Cheese Pie
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
235 minutes
Deliciously light custard pie with a zesty lemon touch and rich cottage cheese, perfect in a graham cracker or pastry crust.
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
  • 1.5 cups milk
  • 2 (9 inch) pie shell
Instructions:
  • Strain cottage cheese for about 1 hour or until most of the liquid has drained.
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) for a perfect bake.
  • Mix together cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk in a large bowl until well combined.
  • Whip egg whites in a clean bowl until stiff peaks form. Gently fold them into the cottage cheese mixture until well combined. Transfer the mixture into the pie crusts.
  • Place in the preheated oven for 15 minutes, then lower the oven temperature to 350 degrees F (175 degrees C) and continue baking for an extra 25 minutes, or until a knife inserted in the center comes out clean.
  • After cooling the pies on racks, allow them to chill in the refrigerator for a minimum of 2 hours (or up to 1 day for enhanced flavor) before serving.

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