Cheese Custard Pie
This is sometimes called cottage cheese pie.
- 1 - container (16oz.) small curd cottage cheese
- 1 cup sugar
- 3 T. flour
- 1/4 tsp. nutmeg
- 1/8 tsp. salt
- 1 tsp. lemon juice
- 3 eggs, separated
- 1-1/2 cups whole milk
- 1 can (12 oz.) evaporated milk - 12 oz.
- Pastry for 2 - 8" or 9" pie shells
Empty the cottage cheese into a colander or strainer to drain off the watery liquid for about an hour. Meanwhile, line 2 - 8" or 9" pie pans with pie dough; trim and flute the top edges. Mix the sugar, flour, nutmeg and salt together; set aside. Place the drained cottage cheese in a separate bowl. Add the lemon juice, egg yolks, milk, and evaporated milk. Combine the mixture with the dry ingredients and mix well. In a separate bowl, beat the egg whites until stiff. Fold the beaten egg whites into the batter. Pour the batter into 2 unbaked pie shells. Sprinkle very lightly with cinnamon. Bake in a preheated oven at 400º for 15 minutes. Reduce the oven temperature to 350º and bake for 25 more minutes or until a knife inserted in the center comes out clean. Cool on wire racks at room temperature, then chill in the refrigerator before serving.