Amish Custard Cottage Cheese Pie
Printer version of this recipe

Can be made in a pastry or graham cracker crust.

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 ounce) can evaporated milk
1 1/2 cups milk
2 (9 inch)s pie shell

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

Makes 2 - 9 inch pie