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.
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.