-
-
My review
Amish Custard Cottage Cheese Pie
194
MARBALET
"A custard pie made more delightful with the addition of cottage cheese. It can be made in a pastry or graham cracker crust."
Added to shopping list.
Go to shopping list.
Ingredients
1 d 1 h 30 m servings 220Original recipe yields 16 servings (2 9-inch pies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1416 Ratings
-
-
-
-
-
Most helpful positive review
9/19/2009
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 mi...
Most helpful
Most positive
Least positive
Newest
9/19/2009
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 mi...
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 draine...
2/26/2007
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 midd...
5/25/2003
Delicious. Be patient with the whipping of eggs...you want stiff peaks to form.
7/18/2010
This is delicious - tastes great and has a great protein content! Works well with splenda too!
10/30/2010
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 an...
9/19/2010
You won't believe that this is cottage cheese! It's amazingly good. Will definetly become a regular in my kitchen.