AMISH CUSTARD COTTAGE CHEESE PIE
A custard pie made more delightful with the addition of cottage cheese. It can be made in a pastry or graham cracker crust.
Provided by MARBALET
Categories Desserts Pies Vintage Pie Recipes
Time P1DT1h30m
Yield 16
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 25.8 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 271.7 mg, Sugar 16.8 g
AUTHENTIC GERMAN/AMISH CUSTARD CHEESE PIE
This is an easy to make, light custard pie from my husbands grandmother. Use either a graham cracker crust or a pastry crust-either tastes great. I use a deep dish pastry pie crust. This pie tastes better the next day since it give the flavors time to marry and set. Chocolate curls/whipped cream/cool whip can be added before...
Provided by Patty Ault
Categories Other Desserts
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Place cottage cheese in a strainer and let drain about 20 minutes or until most of the liquid is drained.
- 2. Preheat oven to 425 degrees
- 3. In a large bowl combine cottage cheese, sugar (or Splenda), flour, lemon juice, vanilla, salt, egg yolks, & evaporated milk. Mix well
- 4. In a separate bowl beat egg whites with an electric mixer until firm. Fold firm egg whites into the batter until smooth.
- 5. Pour batter into pie crusts and sprinkle with cinnamon. Use a little or a lot depending on your taste. I use a lot.
- 6. Bake for 15 minutes at 425 degrees, then reduce oven to 350 degrees and bake for an additional 35 - 40 minutes or until knife inserted in the center of each pie comes out clean.
- 7. Cool on racks, then refrigerate. Flavor improves if served a day after baking.
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