Authentic German/Amish Custard Cheese Pie

Name: Authentic German/Amish Custard Cheese Pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 - 16
Cuisine: German
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)

Authentic German/amish Custard Cheese Pie Recipe

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By Patty Ault
@pattyboop

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

12 - 16

Prep:

30 Min

Cook:

55 Min

Method:

Bake

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)
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How to Make Authentic German/Amish Custard Cheese Pie

Step-by-Step

Place cottage cheese in a strainer and let drain about 20 minutes or until most of the liquid is drained.
Preheat oven to 425 degrees
In a large bowl combine cottage cheese, sugar (or Splenda), flour, lemon juice, vanilla, salt, egg yolks, & evaporated milk. Mix well
In a separate bowl beat egg whites with an electric mixer until firm. Fold firm egg whites into the batter until smooth.
Pour batter into pie crusts and sprinkle with cinnamon. Use a little or a lot depending on your taste. I use a lot.
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.
Cool on racks, then refrigerate. Flavor improves if served a day after baking.