Amish Custard Cottage Cheese Pie |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 2 |
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A custard pie made more delightful with the addition of cottage cheese. It can be made in a pastry or graham cracker 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 1/2 cups milk |
2 (9 inch) pie shell |
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.
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