Amish Custard Cottage Cheese Pie Recipe

Ingredients
<br>- 1 (16 ounce) package small curd cottage cheese
<br>- 1 cup white sugar
<br>- 3 tablespoons all-purpose flour
<br>- 1 teaspoon fresh lemon juice
<br>- 1 pinch salt
<br>- 3  egg yolks
<br>- 3  egg whites
<br>- 1 (12 fluid ounce) can evaporated milk
<br>- 1 ½ cups milk
<br>- 2 (9 inch) pie shell
<br><p></p>Directions
<br>step 1: Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
<br>step 2: Preheat oven to 425 degrees F (220 degrees C).
<br>step 3: In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
<br>step 4: In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
<br>step 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.
<br>step 6: Cool on racks, then refrigerate. Flavor improves if served a day after baking.
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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

Directions
step 1: Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
step 2: Preheat oven to 425 degrees F (220 degrees C).
step 3: In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
step 4: In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
step 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.
step 6: Cool on racks, then refrigerate. Flavor improves if served a day after baking.

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