a custard pie that has been enhanced with cottage cheese. The crust can be created from graham crackers or pastry.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 55 mins |
| Servings: | 16 |
| Yield: | 2 9-inch pies |
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 Ā½ cups milk
- 2 (9 inch) pie shell
Instructions
- Place cottage cheese in a strainer and let drain for about 1 hour or until most of liquid has been drained.
- Preheat the oven to 425 degrees F (220 degrees C).
- In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
- In a separate clean bowl, beat egg whites until firm. Fold into cottage cheese mixture until smooth. Pour into pie crusts.
- Bake for 15 minutes in the preheated oven; reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 25 minutes, or until a knife inserted in the center comes out clean.
- Cool pies on racks, then refrigerate for at least 2 hours (or up to 1 day for better flavor) before serving.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 272 mg |
| Sugars | 17 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Ok… I love this pie! One thing I would recommend is to blend all of the ingredients with the cottage cheese EXCEPT the milk FIRST… to really get the cottage cheese smooth… then added the milk after that. My finished pie had a few obvious cottage cheese lumps. Not a big deal for me but YMMV. I also opted to create a blueberry sauce to top it with. Not that it was needed, but I wanted a little wow factor. The only substitution I made was half n half because I was out of milk and the cottage cheese I had on hand was fat free. So… I figured it would be fine and it truly was delish! š
Very good will make again.
Great recipe. I was in a hurry so I have an answer to the question, can this pie be made w/o draining the cottage cheese for an hour?…….. YES! I had a 24 oz container of cottage cheese that was close to the expiration date so I used it all, w/o draining it, 4 eggs separated, decreased the milk to 1c, used 3T. cornstarch instead of flour to keep it gluten free, and 1/2 fresh lemon instead of 1t. I’m guessing my version comes out quite like the original and they are both good. Quick, easy, light dessert……..I recommend giving it a try.
So each time I made this it was delicious…however……the center of the pie never set. I even used farmers cheese for a more dry cheese. After baking even beyond the recipe time, the center was still runny. Anyone else? Suggestions? Iām thinking of a 7 inch spring form pan?
Great pies! I thought I botched this as the batter is very liquid and needs to be poured carefully into their shells, but I crossed my fingers and they turned out great. Do let them rest until completely cooled. “Mix well” means mix in a mixer or hand blender. I used pastry crust but think this would be better in a Graham cracker crust.
I love this recipe. Yes, you do have to drain the cottage cheese. Or better yet if you can find “dry curd cottage cheese” You don’t have to drain. I use to be able to get the dry curd in a bag , next to the other cottage cheeses but haven’t found dry curd for many years.
good, not too sweet tasting
excellent custard pie. Thanks for sharing!
My family liked this. I don’t think I would probably make it for guests (unless they requested it) but it was really good. I didn’t have evaporated milk so I omitted the sugar in the recipe and just used sweetened condensed milk and it turned out great!. We served with ice cream.
You won’t believe that this is cottage cheese! It’s amazingly good. Will definetly become a regular in my kitchen.
This is delicious – tastes great and has a great protein content! Works well with splenda too!
This is to answer the earlier reviewer who asked, “Why drain the cottage cheese?” You’re not so much draining the milk off of the cottage cheese as just excess water/whey mixed with a little milk.
I’m sure this recipe is delicious, but come on, why drain the cottage cheese if you’re going to add milk back into the recipe?! I wish someone would figure out how much “liquid” [milk] is drained from the cottage cheese, and post it here, so then we can just omit that much from the milk it calls for now, and not have to drain the cottage cheese. Just my 2 cents š
I loved this pie. It took a little bit longer to cook but I chock that up to my using a collander and not a strainer to drain it. Just make sure it comes out dry when you pierce it in the middle.
Delicious. Be patient with the whipping of eggs…you want stiff peaks to form.