Best Amish Custard Pie Recipes

AMISH CUSTARD COTTAGE CHEESE PIE

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.

AMISH SAUERKRAUT SURPRISE CUSTARD PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt.
• Pour mixture into pie shell. Bake at 425 degrees F (220 degrees C) for 35 minutes, or until a knife inserted into filling 1 inch from the edge comes out clean.

AUTHENTIC GERMAN/AMISH CUSTARD CHEESE PIE

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.

AMISH BAKERY CUSTARD PIE

Steps:

• Preheat oven to 325 degrees F. In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in the half-and-half and cook over medium heat until mixture is thickened and bubbly, stirring occasionally.
• Remove from heat, add butter, brown sugar, and vanilla and stir until butter is melted.
• Pour into baked pie shell and sprinkle lightly with cinnamon.
• Bake 35 minutes; center of pie will not be set. Cool pie 1 hour, then refrigerate 6 to 8 hours, or until ready to serve. Pie will set upon chilling. Cover for longer storage.

AMISH BAKERY CUSTARD PIE

Steps:

• reheat oven to 325 degrees F.
• In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in the half-and-half and cook over medium heat until mixture is thickened and bubbly, stirring occasionally.
• Remove from heat, add butter, brown sugar, and vanilla and stir until butter is melted. Pour into baked pie shell and sprinkle lightly with cinnamon.
• Bake 35 minutes; center of pie will not be set. Cool pie 1 hour, then refrigerate 6 to 8 hours, or until ready to serve. Pie will set upon chilling. Cover for longer storage.
• Notes
• *Use frozen, refrigerated, or your own homemade pie crust.
• Here's another Amish dessert we think you'll love!
• If you enjoyed this recipe, be sure to check our collection of Dessert Ideas: Top 9 Recipes with Cinnamon.
• Read more at http://www.mrfood.com/Pie/Amish-Bakery-Custard-Pie/ml/1#tMIfkwW104gDvPsi.99

AMISH CUSTARD PIE

Steps:

• Combine sugar, flour, salt and eggs, vanilla and mix until smooth.
• Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour that into the remaining hot milk.
• Pour into unbaked pie shell. Sprinkle pie with nutmeg. Sometimes I use cinnamon.
• Bake at 350 degrees F. for 45-60 minutes.