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

Ingreadients:

• 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

Direction

1. Place cottage cheese in a strainer and let drain for about 1 hour or until most of liquid has been drained.
2. Preheat the oven to 425 degrees F (220 degrees C).
3. In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
4. In a separate clean bowl, beat egg whites until firm. Fold into cottage cheese mixture until smooth. Pour into pie crusts.
5. Bake for 15 minutes in the preheated oven; reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 25 minutes, or until a knife inserted in the center comes out clean.
6. Cool pies on racks, then refrigerate for at least 2 hours (or up to 1 day for better flavor) before serving.