Frau Moyer's Cheese Custard Pie |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Not terribly sweet but oh-so-comforting. The original recipe included directions for making your own curds. This recipe comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 1/2 cups small curd cottage cheese or 1 1/2 cups ricotta cheese |
1 cup cream |
1/2 cup powdered sugar |
5 eggs, separated |
1/4 teaspoon salt |
1/4 cup butter, melted |
1/4 teaspoon ground nutmeg |
1 pie crust (either storebought or your own recipe) |
Directions:
1. Preheat oven to 450°F.
2. Rinse cottage cheese and drain very well.
3. Mash cottage cheese into a mixing bowl.
4. Add cream, sugar, yolks of eggs, salt and butter; mix very well and add nutmeg.
5. Beat egg whites to stiff peaks.
6. Fold into cottage cheese mixture.
7. Line a pie plate or pudding dish with the piecrust.
8. Pour in the cheese custard.
9. Bake at 450F for ten minutes, reduce heat to 350F and bake for an additional 30 minutes.
10. Serve at once.
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