Cheese Custard Pie
1 container small curd cottage cheese - 16 oz.
1 cup sugar
3 T. flour
1 tsp. lemon juice
3 egg yolks
3 egg whites
1 can evaporated milk - 12 oz.
1 1/2 cups milk
1/8 tsp. salt
2 unbaked 9" pie shells
Empty cottage chesse into a colander or strainer to drain watery liquid, for
about an hour. Place drained cottage cheese in a bowl. Add sugar, flour, lemon
juice, egg yolks, milk, and evaporated milk. Mix well. In another bowl, beat egg
whites until stiff. Fold into other mixture. Pour into 2 unbaked pie shells.
Bake at 400º for 15 minutes. Reduce oven temp to 350º and bake for 25 minutes or
until knife inserted in center comes out clean. Cool on wire racks at room
temperature. Refrigerate a few hours before serving.