Authentic Germanamish Custard Cheese Pie Recipes

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AMISH CUSTARD COTTAGE CHEESE PIE

A custard pie made more delightful with the addition of cottage cheese. It can be made in a pastry or graham cracker crust.

Provided by MARBALET

Categories     Desserts     Pies     Vintage Pie Recipes

Time P1DT1h30m

Yield 16

Number Of Ingredients 10



Amish Custard Cottage Cheese Pie image

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.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 25.8 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 271.7 mg, Sugar 16.8 g

1 (16 ounce) package small curd cottage cheese
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1 pinch salt
3 egg yolks
3 egg whites
1 (12 fluid ounce) can evaporated milk
1 ½ cups milk
2 (9 inch) pie shell

CREAM CHEESE CUSTARD PIE

I love Cheesecake. I love Baked Custard. I love a Good Buttery Crust. This recipe has all of that going for it. It is a very satisfying custard dessert; that has all the appeal of a cheesecake, but is much lighter. Fresh Fruit or a Dessert Sauce will only make it better....and the good news about the crust......You Press It...

Provided by Garrison Wayne

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 13



Cream Cheese Custard Pie image

Steps:

  • 1. For the crust, preheat oven to 425 degrees.
  • 2. Place flour, 3/8 tsp salt, 2 tsp sugar and butter in a food processor and pulse repeatedly until a coarse meal is achieved.
  • 3. Beat the egg yolk with the water and add to the flour/butter mix. Pulse a few times, just until the dough comes together.
  • 4. Turn dough out into a 9 inch pie pan. Press evenly with fingertips to form an even crust.
  • 5. Cover the crust with non-stick foil. Shape to fit tightly on top of crust with the non-stick side facing down. Fill with dried beans or pie weights.
  • 6. Bake crust for 10 minutes at 425 degrees, then reduce the heat to 375 degrees for 10 more minutes. Remove from oven and carefully lift the beans and foil of the top of the crust.
  • 7. Place the crust back in the oven for three more minutes, uncovered, to dry out. Remove from oven and cool on rack, while you mix your custard. keep the oven at 375 degrees.
  • 8. For the custard, place all of the ingredients in a food processor and mix until very smooth and homogenous. Pour into the slightly cooled crust.
  • 9. Bake at 375 degrees about 25 minutes, or until set. Use a pie shield to prevent the edges of the crust from burning.
  • 10. Cool pie an a rack. Chill a few hours. Let sit a room temp for 30 minutes, when you want to serve.

1 1/4 c all purpose flour
3/8 tsp kosher salt
10 Tbsp unsalted butter, cold, cut in pats
2 tsp sugar
1 large egg yolk beaten with 1 tbsp water
FOR THE CUSTARD FILLING
8 oz cream cheese
1/4 tsp kosher salt
1/3 c sugar
2 large eggs + 1 yolk
1/2 c half and half or canned evaporated milk
2 tsp lemon juice
1 tsp vanilla

AUTHENTIC GERMAN/AMISH CUSTARD CHEESE PIE

This is an easy to make, light custard pie from my husbands grandmother. Use either a graham cracker crust or a pastry crust-either tastes great. I use a deep dish pastry pie crust. This pie tastes better the next day since it give the flavors time to marry and set. Chocolate curls/whipped cream/cool whip can be added before...

Provided by Patty Ault

Categories     Other Desserts

Time 1h25m

Number Of Ingredients 11



Authentic German/Amish Custard Cheese Pie image

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.

16 oz large curd cottage cheese
1 c white sugar or splenda
3 Tbsp all purpose flour
1 tsp lemon juice, fresh
1 pinch salt
3 egg yolk
3 egg white
2 can(s) evaporated milk (12 oz)
2 tsp pure vanilla extract
cinnamon
2 9 inch pie crust shell (i use deep dish)

OLD-FASHIONED CUSTARD PIE

This recipe came from the best cook in West Virginia-my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 8



Old-Fashioned Custard Pie image

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 258 calories, Fat 12g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 317mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 7g protein.

Dough for single-crust pie
4 large eggs
2-1/2 cups whole milk
1/2 cup sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt

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