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Ingredients

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

Nutrition Info

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 servingSize: - sodium: 271.7 mg sugar: 16.8 g transFat: : - unsaturatedFat: : -

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.

2 9-inch pies

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