Authentic German/amish Custard Cheese Pie Recipe

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Authentic German/Amish Custard Cheese Pie

Patty Ault


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.

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12 - 16
30 Min
55 Min


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


1Place cottage cheese in a strainer and let drain about 20 minutes or until most of the liquid is drained.
2Preheat oven to 425 degrees
3In a large bowl combine cottage cheese, sugar (or Splenda), flour, lemon juice, vanilla, salt, egg yolks, & evaporated milk. Mix well
4In a separate bowl beat egg whites with an electric mixer until firm. Fold firm egg whites into the batter until smooth.
5Pour batter into pie crusts and sprinkle with cinnamon. Use a little or a lot depending on your taste. I use a lot.
6Bake 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.
7Cool on racks, then refrigerate. Flavor improves if served a day after baking.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Dairy
Regional Style: German
Dietary Needs: Low Sodium
Other Tag: Quick & Easy