Amish Custard Cottage Cheese Pie

10
MARBALET 50

"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

1 d 1 h 30 m servings 220 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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 critical review

good, not too sweet tasting

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...

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...

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...

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

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

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...

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

good, not too sweet tasting

excellent custard pie. Thanks for sharing!