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Cheese Custard


1 lb. sm. curd cottage cheese
8 oz. cream cheese
1 c. sugar
3 eggs
2 tbsp. cornstarch, rounded
1/4 tsp. salt
1 (12 oz.) can evaporated milk
2 c. milk
1 (10 inch) deep dish pie crust


Beat cottage cheese well, combine with cream cheese. Add sugar, then egg yolks, beating thoroughly. Add cornstarch, salt, evaporated milk and milk. Beat egg whites until stiff and fold into mixture. Place mixture into pie shell and bake at 400 degrees for 15 minutes and at 325 degrees for 45 minutes. There will be extra mix which can be baked in custard cups or a casserole dish.

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