Recipe by MARBALET
"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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1 (16 ounce) package
small curd cottage cheese
fresh lemon juice
1 (12 fluid ounce) can
1 1/2 cups
2 (9 inch)
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.
good, not too sweet tasting
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 :)
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.
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 and just used sweetened condensed milk and it turned out great!. We served with ice cream.
You won't believe that this is cottage cheese! It's amazingly good. Will definetly become a regular in my kitchen.
* Percent Daily Values are based on a 2,000 calorie diet.
Amish Custard Cottage Cheese Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 86
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