Cheese Custard Pie

Somewhere between a cheesecake and a classic custard pie, this old-fashioned dessert has a charm all its own. Cottage cheese gets pressed through a sieve until velvety smooth, then mixed with sugar, egg yolks, milk, and vanilla.

The secret to that impossibly light texture? Stiffly beaten egg whites folded in just before pouring into the crust. They lift the filling so it bakes up airy and trembling, not dense or heavy.

It’s the kind of recipe that shows up in handwritten church cookbooks and gets quietly requested at every family gathering.

Kitchen Tips

• Press the cottage cheese through a fine-mesh sieve until no curds remain. This is the step that separates a smooth, elegant pie from a lumpy one.
• Fold the egg whites in gently with a spatula using wide sweeping motions. Stirring deflates them and you lose that light, souffled texture.
• The pie is done when the center has a slight jiggle but the edges are set. It firms up as it cools.
• Let it cool completely before slicing for the cleanest cuts. Warm custard is still soft and will ooze.