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Lemon Amish Custard Cottage Cheese Pie

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
235 min
SERVINGS
16 servings
Dessert Amish
Lemon Amish Custard Cottage Cheese Pie
Ingredients
  • 1 (16 ounce) package small curd cottage cheese
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon fresh lemon juice
  • 1 pinch salt
  • 3 egg yolks
  • 3 egg whites
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups milk
  • 2 (9 inch) pie shell
Instructions
1
Squeeze the excess liquid from cottage cheese using a fine-mesh strainer and let it sit for approximately 1 hour, or until most of the liquid has been removed.
2
Preheat your oven to a scorching 425 degrees Fahrenheit (220 degrees Celsius).
3
In a spacious bowl, blend cottage cheese with sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk until you achieve a smooth consistency.
4
In another clean bowl, whip egg whites until they become stiff and rigid. Gently fold the whipped eggs into the cottage cheese mixture to create a uniform texture.
5
Pour the egg-white-infused cottage cheese mixture into pie crusts and bake for 15 minutes in a preheated oven; then, reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and bake for an additional 25 minutes, or until a knife inserted into the center comes out clean.
6
Place the baked pies on wire racks to cool, then refrigerate them for at least 2 hours (or up to 1 day) before serving.