Amish Custard Cottage Cheese Pie Recipe -
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Amish Custard Cottage Cheese Pie

Recipe by  

"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 Edit and Save

Original recipe makes 2 9-inch pies Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 day 1 hr 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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.

Most Helpful Critical Review
Mar 19, 2012

good, not too sweet tasting


11 Ratings

Oct 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 :)

Feb 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.

Aug 31, 2003

Delicious. Be patient with the whipping of want stiff peaks to form.

Jul 19, 2010

This is delicious - tastes great and has a great protein content! Works well with splenda too!

Nov 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.

Sep 20, 2010

You won't believe that this is cottage cheese! It's amazingly good. Will definetly become a regular in my kitchen.


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  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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