Ingredients
16
16 servings
- •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
- •1.5 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.
Nutritional Facts
Per 16 servings
- Calories: 220
- Carbohydrate: 26g
- Fat: 10g
- Fiber: 0g
- Protein: 8g
- Sugar: 17g
Related Recipes
Creamed Cottage Cheese Pie
Restaurant Style Egg Custard Pie
Strawberry Cheese Pie
Easy Egg Custard Pie
Lemon Custard Pie
Strawberry-Cream Cheese Pie
Fresh Strawberry Cheesecake Pie
Coconut Custard Pie
Vanilla Custard Pie
Egg Custard Pie
Cream Cheese Pie
