Recipes

old fashioned cottage cheese pie

Cheesecake  Pie 

• Cooking Time: 40 min
• Servings: 8
• Preparation Time: 60 min
• 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

Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.

Preheat 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 batter until smooth. Pour into pie crusts.

Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.

Cool on racks, then refrigerate.

Flavor improves if served a day after baking.

When the cupboards are low, you learn to substitute ingredients. This recipe comes from such necessity. Try a slice, and you'll agree, it's an excellent alternative. *This recipe works great in my KitchenAid food processor, by the way*

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