Authentic German/Amish Custard Cheese Pie

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Have you made this?

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 votes

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)

How to Make Authentic German/Amish Custard Cheese Pie

Step-by-Step

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.