Amish Custard Cottage Cheese Pie

A hint of lemon and lots of cottage cheese adds a delightful twist to this easy-to-make, light custard pie. Use a graham cracker crust or a pastry crust. The flavors mellow if you give it a day.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 220 Calories

Ingredients

• 1 cup white sugar
• 1 pinch salt
• 3 egg yolks
• 3 egg whites
• 1 ½ cups milk
• 1 (12 fluid ounce) can evaporated milk
• 3 tablespoons all-purpose flour
• 1 teaspoon fresh lemon juice
• 2 (9 inch) pie shell
• 1 (16 ounce) package small curd cottage cheese

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.

Step 3

In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.

Step 4

In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.

Step 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.

Step 6

Cool on racks, then refrigerate. Flavor improves if served a day after baking.