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Amish Custard Cottage Cheese Pie


Amish Custard Cottage Cheese Pie


Prep: 30 mins Cook: 45 mins Additional: 1 day Total: 1 day Servings: 16 Yield: 2 9-inch pies

A custard pie made more delightful with the addition of cottage cheese. It can be made in a pastry or graham cracker crust.”


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


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.

Nutrition Facts

Per Serving: 219.7 calories; protein 7.9g 16% DV; carbohydrates 25.8g 8% DV; fat 9.5g 15% DV; cholesterol 51.3mg 17% DV; sodium 271.7mg 11% DV.