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Amish Custard Cottage Cheese Pie

Amish Custard Cottage Cheese Pie

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 d 1 h 30 m
MARBALET

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • 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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Directions

  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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

PUFFSPLUS
30

PUFFSPLUS

9/25/2009

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.

SEWVERYTALL
27

SEWVERYTALL

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 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 :)

Pookie
25

Pookie

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 middle.

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