Amish Custard Cottage Cheese Pie - cooking recipe

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
Preparation
    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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