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

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

220 calories; 9.5 g total fat; 51 mg cholesterol; 272 mg sodium. 25.8 g carbohydrates; 7.9 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/25/2009
This is to answer the earlier reviewer who asked "Why drain the cottage cheese?" You're not so much draining the milk off of the cottage cheese as just excess water/whey mixed with a little milk. Read More
(33)

Most helpful critical review

Rating: 3 stars
03/19/2012
good not too sweet tasting Read More
(3)
16 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/25/2009
This is to answer the earlier reviewer who asked "Why drain the cottage cheese?" You're not so much draining the milk off of the cottage cheese as just excess water/whey mixed with a little milk. Read More
(33)
Rating: 5 stars
09/25/2009
This is to answer the earlier reviewer who asked "Why drain the cottage cheese?" You're not so much draining the milk off of the cottage cheese as just excess water/whey mixed with a little milk. Read More
(33)
Rating: 5 stars
10/28/2008
I'm sure this recipe is delicious, but come on, why drain the cottage cheese if you're going to add milk back into the recipe?! I wish someone would figure out how much "liquid" [milk] is drained from the cottage cheese, and post it here, so then we can just omit that much from the milk it calls for now, and not have to drain the cottage cheese. Just my 2 cents :) Read More
(29)
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Rating: 5 stars
02/26/2007
I loved this pie. It took a little bit longer to cook but I chock that up to my using a collander and not a strainer to drain it. Just make sure it comes out dry when you pierce it in the middle. Read More
(26)
Rating: 5 stars
08/31/2003
Delicious. Be patient with the whipping of eggs...you want stiff peaks to form. Read More
(22)
Rating: 5 stars
07/19/2010
This is delicious - tastes great and has a great protein content! Works well with splenda too! Read More
(10)
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Rating: 5 stars
11/02/2010
My family liked this. I don't think I would probably make it for guests (unless they requested it) but it was really good. I didn't have evaporated milk so I omitted the sugar in the recipe and just used sweetened condensed milk and it turned out great!. We served with ice cream. Read More
(7)
Rating: 5 stars
09/20/2010
You won't believe that this is cottage cheese! It's amazingly good. Will definetly become a regular in my kitchen. Read More
(5)
Rating: 3 stars
03/19/2012
good not too sweet tasting Read More
(3)
Rating: 5 stars
06/23/2011
excellent custard pie. Thanks for sharing! Read More
(3)