old fashioned cottage cheese 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
  1. Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk.
  4. Mix well.
  5. In a separate clean bowl, beat egg whites until firm.
  6. Fold into batter until smooth. Pour into pie crusts.
  7. 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.
  8. Cool on racks, then refrigerate.
  9. 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*