authentic german/amish custard cheese pie

Name: Authentic German/Amish Custard Cheese Pie
Prep time: 30 min
Cook time: 55 min
Yield: 12
Cuisine: German
Ingredients: 16 ounce(s) large curd cottage cheese; 1 cup(s) white sugar or splenda; 3 tablespoon(s) all purpose flour; 1 teaspoon(s) lemon juice, fresh; 1 pinch(es) salt; 3 - egg yolk; 3 - egg white; 2 can(s) evaporated milk (12 oz); 2 teaspoon(s) pure vanilla extract; - cinnamon; 2 - 9 inch pie crust shell (i use deep dish)

27 Pinches

Patty Ault

Blairstown, NJ

Updated on Feb 12, 2015

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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prep time 30 Min

cook time 55 Min

method Bake

yield 12 - 16

Ingredients

16 ounces large curd cottage cheese
1 cup white sugar or splenda
3 tablespoons all purpose flour
1 teaspoon lemon juice, fresh
1 pinch salt
3 - egg yolk
3 - egg white
2 cans evaporated milk (12 oz)
2 teaspoons pure vanilla extract
- cinnamon
2 - 9 inch pie crust shell (i use deep dish)

How To Make authentic german/amish custard cheese pie

Step 1

Place cottage cheese in a strainer and let drain about 20 minutes or until most of the liquid is drained.

Step 2

Preheat oven to 425 degrees
Step 3

In a large bowl combine cottage cheese, sugar (or Splenda), flour, lemon juice, vanilla, salt, egg yolks, & evaporated milk. Mix well
Step 4

In a separate bowl beat egg whites with an electric mixer until firm. Fold firm egg whites into the batter until smooth.
Step 5

Pour batter into pie crusts and sprinkle with cinnamon. Use a little or a lot depending on your taste. I use a lot.
Step 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.
Step 7

Cool on racks, then refrigerate. Flavor improves if served a day after baking.
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