Prep: 30 mins | Cook: 45 mins | Additional: 1 day | Total: 1 day | Servings: 16 | Yield: 2 9-inch pies
I love cottage cheese so I decided to find a recipe where I can use my favourite cheese. I am so glad that I found this recipe because I never would have tasted this amazing Cheese pie! The flavour improves when you serve it a day after baking. I highly suggest you do the same. Anyway, I hope you appreciate this recipe. Enjoy!
1 (16 ounces) package small curd cottage cheese
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1 pinch salt
3 large egg yolks egg yolks
3 large egg whites egg whites
1 (12 fluid ounce) can evaporate milk
1 ½ cups milk
2 (9 inches) pie shell
Step 1: Put the cottage cheese in a strainer and let it sit to drain for 1 hour.
Step 2: Prepare the oven and preheat to 220 degrees C or 425 degrees F.
Step 3: In a large mixing bowl, add in the drained cottage cheese, lemon juice, flour, sugar, evaporated milk, regular milk, egg yolks, and salt. Stir until well mixed.
Step 4: In another mixing bowl, add the egg whites. Beat until the texture becomes firm. Transfer the beaten egg whites into the batter. Stir until well combined.
Step 5: Transfer the batter into the pie crusts.
Step 6: Place inside the preheated oven and bake for 15 minutes. Turn the heat down to 175 degrees C or 350 degrees F and bake for another 25 minutes or until a knife comes out clean after inserting in the middle.
Step 7: Remove from the oven and let it sit on wire racks to cool for at room temperature.
Step 8: Place inside the fridge to chill and to incorporate all the flavours.
Step 9: Serve the next day and enjoy!
Per Serving: 219.7 calories; protein 7.9g 16% DV; carbohydrates 25.8g 8% DV; fat 9.5g 15% DV; cholesterol 51.3mg 17% DV; sodium 271.7mg 11% DV.
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