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Amish Custard Cottage Cheese Pie

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Amish Custard Cottage Cheese Pie

Directions

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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
  • Methods :

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