Amish Custard Cottage Cheese Pie Recipes

AMISH CUSTARD COTTAGE CHEESE PIE

Amish Custard Cottage Cheese Pie image

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

Ingredients

1 (16 ounce) package small curd cottage cheese
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1 pinch salt
3 egg yolks
3 egg whites
1 (12 fluid ounce) can evaporated milk
1 ½ cups milk
2 (9 inch) pie shell

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

AMISH CUSTARD COTTAGE CHEESE PIE RECIPE

Amish Custard Cottage Cheese Pie Recipe image

Part custard and part cheese pie, this tasty treat is made with cottage cheese. You can choose to cook this over a pastry crust or a graham crust.

Provided by Jesus Jacobs

Categories Pies & Pastries

Time 1h15m

Yield 16

Number Of Ingredients 10

Ingredients

16 oz curd cottage cheese
1 cup white sugar
3 tbsp all purpose flour
1 tsp Fresh Lemon Juice
1 pinch salt
3 egg yolks
3 egg whites
12 fl oz evaporated milk
1½ cups milk
2 (9-inch) pie shell

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.
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, then reduce oven to 350 degrees F 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 : Carbohydrate 32.82g, Cholesterol 41.35mg, Fat 11.73g, Fiber 0.56g, Protein 7.42g, SaturatedFat 4.99g, ServingSize 16.00, Sodium 273.94mg, Sugar 0.00, UnsaturatedFat 4.18g

AUTHENTIC GERMAN/AMISH CUSTARD CHEESE PIE

Authentic German/Amish Custard Cheese Pie image

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

Ingredients

16 oz large curd cottage cheese
1 c white sugar or splenda
3 Tbsp all purpose flour
1 tsp lemon juice, fresh
1 pinch salt
3 egg yolk
3 egg white
2 can(s) evaporated milk (12 oz)
2 tsp pure vanilla extract
cinnamon
2 9 inch pie crust shell (i use deep dish)

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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