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authentic german/amish custard cheese pie

pattyboop avatar
Recipe by
Patty Ault
@pattyboop
Blairstown, NJ

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 serving if so desired.

►
yield 12 - 16
prep time 30 Min
cook time 55 Min
method Bake

Ingredients For authentic german/amish custard cheese pie

  • 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
    evaporated milk (12 oz)
  • 2 tsp
    pure vanilla extract
  • cinnamon
  • 2
    9 inch pie crust shell (i use deep dish)

How To Make authentic german/amish custard cheese pie

  • 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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