Easy Sweet Cottage Cheese Pie With Graham Crust Recipes

AMISH CUSTARD COTTAGE CHEESE PIE

Steps:

• 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.

EASY SWEET COTTAGE CHEESE PIE WITH GRAHAM CRUST

Steps:

• Set oven to 350 degrees (oven rack to second-lowest position).
• Butter a 9-inch glass pie plate (or use a 9-inch square baking dish).
• In a bowl combine cracker crumbs, melted butter, 3 tablespoons sugar and pinch of salt; stir until well combined.
• Press the crumbs evenly into prepared pie plate.
• Chill for 15 minutes.
• In another bowl stir together cottage cheese, 1/2 cup sugar, eggs, full-fat milk, vanilla and nutmeg; mix well to combine, then transfer to crust.
• Bake for about 50-60 minutes or until the filling if puffed, lightly golden and lightly set.
• Serve warm or cold.

SWEET CHEESE PIE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch glass pie plate.
• Stir together crumbs, butter, 2 tablespoons sugar, and salt with a rubber spatula until combined well. Press crumbs evenly onto bottom and side of pie plate. Chill crust 10 minutes.
• Stir together remaining ingredients (including 1/2 cup sugar), then pour into crust. Bake until filling is puffed, pale golden, and lightly set, about 1 hour.
• Cool to warm on a rack, about 30 minutes.

COTTAGE CHEESE PIE

Steps:

• 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.