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COTTAGE CHEESE PIE MAKES TWO 9-INCH PIES This Cottage Cheese Pie recipe came from my grandmother. My family always made it with a pastry crust, which was traditional for Pennsylvania Dutch pies, but it is equally good with a graham cracker crust, so use whichever you prefer. Either way, this is an easy and delicious dessert or sweet treat. INGREDIENTS 16 ounces cottage cheese 1 scant cup sugar 3 tablespoons all purpose flour 1 teaspoon fresh lemon juice Dash of salt 3 eggs, separated 1 12-ounce can evaporated milk 1-1/2 cups milk Two 9-inch unbaked pie crusts, store-bought or homemade   Place cottage cheese in a strainer and let it drain for about 1 hour or until most of liquid has been discarded. Preheat oven to 425° F. 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 350° and bake for an additional 35 to 40 minutes or until a knife inserted in center comes out clean. Cool on racks. Refrigerate. The flavor improves if served a day after baking.

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SIMILAR OR RELATED RECIPES Ricotta Cheese Pie Strawberry Tart with Cream Cheese Filling Peach Custard Pie Cream Cheese-Filled Crumb Cake Additional Pie and Tart Recipes Additional Pennsylvania Dutch Recipes

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