Authentic Germanamish Custard Cheese Pie Recipes

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.

Steps:

• 1. Place cottage cheese in a strainer and let drain about 20 minutes or until most of the liquid is drained.
• 2. Preheat oven to 425 degrees
• 3. In a large bowl combine cottage cheese, sugar (or Splenda), flour, lemon juice, vanilla, salt, egg yolks, & evaporated milk. Mix well
• 4. In a separate bowl beat egg whites with an electric mixer until firm. Fold firm egg whites into the batter until smooth.
• 5. Pour batter into pie crusts and sprinkle with cinnamon. Use a little or a lot depending on your taste. I use a lot.
• 6. Bake for 15 minutes at 425 degrees, then reduce oven to 350 degrees and bake for an additional 35 - 40 minutes or until knife inserted in the center of each pie comes out clean.
• 7. Cool on racks, then refrigerate. Flavor improves if served a day after baking.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, beat eggs for approximately 2 minutes. Gradually add sugar, butter or margarine, milk, evaporated milk, and vanilla extract. Mix well, then pour mixture into pastry shell.
• Bake in preheated oven for 45 to 60 minutes, until top is light brown. Sprinkle with ground cinnamon. Serve warm or chilled.