Frau Moyers Cheese Custard Pie Recipes

FRAU MOYER'S CHEESE CUSTARD PIE

Steps:

• Preheat oven to 450°F.
• Rinse cottage cheese and drain very well.
• Mash cottage cheese into a mixing bowl.
• Add cream, sugar, yolks of eggs, salt and butter; mix very well and add nutmeg.
• Beat egg whites to stiff peaks.
• Fold into cottage cheese mixture.
• Line a pie plate or pudding dish with the piecrust.
• Pour in the cheese custard.
• Bake at 450F for ten minutes, reduce heat to 350F and bake for an additional 30 minutes.
• Serve at once.

AUTHENTIC GERMAN/AMISH CUSTARD CHEESE PIE

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.

RICH CHEESE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread shredded cheese in the bottom of pie crust.
• In a large bowl, combine eggs, cream and milk. Season with hot sauce, salt, pepper and paprika. Pour filling over shredded cheese in the pie crust.
• Bake in the preheated oven for 40 to 50 minutes, or until golden brown. Cool 10 minutes before serving.

CREAM CHEESE CUSTARD PIE

Steps:

• 1. For the crust, preheat oven to 425 degrees.
• 2. Place flour, 3/8 tsp salt, 2 tsp sugar and butter in a food processor and pulse repeatedly until a coarse meal is achieved.
• 3. Beat the egg yolk with the water and add to the flour/butter mix. Pulse a few times, just until the dough comes together.
• 4. Turn dough out into a 9 inch pie pan. Press evenly with fingertips to form an even crust.
• 5. Cover the crust with non-stick foil. Shape to fit tightly on top of crust with the non-stick side facing down. Fill with dried beans or pie weights.
• 6. Bake crust for 10 minutes at 425 degrees, then reduce the heat to 375 degrees for 10 more minutes. Remove from oven and carefully lift the beans and foil of the top of the crust.
• 7. Place the crust back in the oven for three more minutes, uncovered, to dry out. Remove from oven and cool on rack, while you mix your custard. keep the oven at 375 degrees.
• 8. For the custard, place all of the ingredients in a food processor and mix until very smooth and homogenous. Pour into the slightly cooled crust.
• 9. Bake at 375 degrees about 25 minutes, or until set. Use a pie shield to prevent the edges of the crust from burning.
• 10. Cool pie an a rack. Chill a few hours. Let sit a room temp for 30 minutes, when you want to serve.