Cottage Cheese Pie
- Ready In:
- 1hr 40mins
- Ingredients:
- 9
- Yields:
-
2 9inch pies
ingredients
- 16 ounces cottage cheese
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon fresh lemon juice
- 1 dash salt
- 3 eggs, separated
- 1 (12 ounce) can evaporated milk
- 1 1⁄2 cups milk
- 2 unbaked 9-inch pie shells (pastry or graham cracker)
directions
- Preheat oven to 425º F.
- Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
- Combine all ingredients except egg whites; mix well.
- Beat egg whites until firm.
- Fold into batter until smooth.
- Pour into pie crusts.
- Bake for 15 minutes then reduce oven to 350º and bake for an additional 25 minutes or until knife inserted in center comes out clean.
- Cool on racks.
- Refrigerate.
- Flavor improves if served a day after baking.
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Reviews
-
It could be very well my mistake but the pie turned out to be an awfully watery one. In spite of the fact that I reduced the milk and added an extra package of vanilla pudding and eliminated the vanilla extract which would’ve given more liquid to the mixture. When I finished the filling with my modifications it was still much more watery than I would expected from a pie filling. I had to bake the pie for an extra 25 minutes on 350 Celsius and was still way too “liquidy”. I thought it is better if I keep baking it for an extra 25 minutes on 300. When I gave up baking, it was still undone inside and black on the top. The result was a soaked pie crust with a still watery inside and an unattractive burnt top. I would not do it again. But I am very curious that how it could be done with a good result. I am sorry Miss Annie to give you such a bad review. As I told it before it might be my fault that it was not a success.
RECIPE SUBMITTED BY
Miss Annie
United States