Authentic German/Amish Custard Cheese Pie
By
Patty Ault
@pattyboop
19
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.
Ingredients
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16 ozlarge curd cottage cheese
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1 cwhite sugar or splenda
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3 Tbspall purpose flour
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1 tsplemon juice, fresh
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1 pinchsalt
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3egg yolk
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3egg white
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2 can(s)evaporated milk (12 oz)
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2 tsppure vanilla extract
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·cinnamon
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29 inch pie crust shell (i use deep dish)
How to Make Authentic German/Amish Custard Cheese Pie
- 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.
About Authentic German/Amish Custard Cheese Pie
Course/Dish: Pies Other Desserts
Main Ingredient: Dairy
Regional Style: German
Dietary Needs: Low Sodium
Other Tag: Quick & Easy
