Frau Moyer’s Cheese Custard Pie: A Taste of Pennsylvania Dutch Comfort

There are some recipes that transcend mere ingredients and become edible heirlooms, whispered down through generations. For me, Frau Moyer’s Cheese Custard Pie is one such treasure. I first encountered it not through a family matriarch, but through the pages of an old regional cookbook, a time capsule from 1947 that held the promise of comforting, unpretentious flavors. As a chef, I’m drawn to the elegance of simplicity, and this pie, with its modest sweetness and deeply satisfying custard, is a testament to that philosophy. It evokes a feeling of hearth and home, a gentle reminder of a time when food was about nourishment and togetherness, a sentiment that resonates deeply with me.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6-8
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

This pie relies on a few humble yet impactful ingredients to create its signature texture and flavor. The foundation is, of course, cheese, but the magic truly unfolds with the simple additions that transform it into a luscious custard.

For the Custard Filling:

• 1 ½ cups small curd cottage cheese or 1 ½ cups ricotta cheese. Note: If using cottage cheese, rinsing and draining it very well is crucial to remove excess whey and prevent a watery filling.
• 1 cup cream. Heavy cream will yield the richest result, but half-and-half can also be used.
• ½ cup powdered sugar. This provides a delicate sweetness that doesn’t overpower the cheese.
• 5 eggs, separated. Room temperature eggs will incorporate more easily.
• ¼ teaspoon salt. A pinch of salt enhances all the other flavors.
• ¼ cup butter, melted. Unsalted butter is preferred.
• ¼ teaspoon ground nutmeg. Freshly grated nutmeg is always superior, but ground nutmeg works well here.

For the Crust:

• 1 pie crust (either store-bought or your own favorite recipe). A standard 9-inch pie crust is ideal.

Equipment Needed

• 9-inch pie plate or pudding dish
• Medium mixing bowl
• Whisk
• Electric mixer (handheld or stand mixer)
• Rubber spatula
• Measuring cups and spoons
• Oven

Instructions

The beauty of Frau Moyer’s Cheese Custard Pie lies in its straightforward preparation. Following these steps will guide you to a perfectly baked, comforting dessert.

1. Preheat your oven to 450°F (230°C). Ensuring your oven is fully preheated is key for the initial burst of heat that helps set the custard.
2. If you are using cottage cheese, rinse it thoroughly under cool water in a fine-mesh sieve and drain very well. This step is essential to remove any excess liquid, which can make the pie watery. Gently press out as much moisture as possible.
3. In a medium mixing bowl, mash the cottage cheese (or place the ricotta cheese) until it is relatively smooth. You don’t need a perfectly pureed consistency; a little texture is desirable.
4. Add the cream, powdered sugar, yolks of the 5 eggs, salt, and melted butter to the mashed cheese. Mix very well until all ingredients are thoroughly combined and the mixture is smooth. A whisk or a sturdy spoon works well here.
5. Stir in the ground nutmeg.
6. In a separate, clean bowl, beat the egg whites until stiff peaks form. This means when you lift the whisk, the egg whites stand up straight without drooping.
7. Gently fold the beaten egg whites into the cottage cheese mixture using a rubber spatula. Be careful not to overmix, as you want to retain as much air as possible from the egg whites. This will contribute to the pie’s delicate texture.
8. Line a pie plate or pudding dish with your pie crust. Gently press the crust into the dish, ensuring it fits snugly.
9. Pour the cheese custard filling evenly into the prepared pie crust.
10. Bake at 450°F (230°C) for 10 minutes. This high initial heat helps to set the crust and begin the baking process for the custard.
11. Reduce the oven heat to 350°F (175°C) and bake for an additional 30 minutes. The total baking time will be approximately 40 minutes.
12. The pie is done when the edges are set and the center is just barely jiggly. A knife inserted near the center should come out clean.
13. Serve at once. This pie is best enjoyed warm, allowing the creamy custard to be at its most delightful.

Expert Tips & Tricks

• Cheese Choice Matters: While both cottage cheese and ricotta work, the type of cottage cheese can influence the texture. Smaller curds will yield a smoother result. If you have time and access to cheesecloth, straining ricotta cheese even further can help achieve an even more refined custard.
• Egg White Whites: Ensure your bowl and whisk are completely free of any grease or egg yolk when whipping egg whites. Even a tiny trace can prevent them from achieving stiff peaks.
• Gentle Folding: The key to a light and airy custard is the gentle folding of egg whites. Imagine you are “lifting” the heavier cheese mixture over the lighter egg whites, rather than aggressively stirring.
• Doneness Test: Overbaking can lead to a rubbery custard. The slight jiggle in the center is your cue; the pie will continue to set as it cools.
• Crust Perfection: If you’re making your own crust, blind-baking it partially before adding the filling can help prevent a soggy bottom, especially if your filling has a lot of moisture.

Serving & Storage Suggestions

Frau Moyer’s Cheese Custard Pie is a delightful dessert on its own, but it also pairs wonderfully with fresh fruit. A sprinkle of fresh berries, a dollop of unsweetened whipped cream, or a light dusting of cinnamon can elevate its presentation and flavor profile.

This pie is best served fresh and warm, as the custard is at its most luxurious. However, if you have leftovers, they can be stored loosely covered at room temperature for up to 2 hours. Beyond that, it should be transferred to the refrigerator. It will keep well in the refrigerator for 2-3 days.

To reheat, place a slice in a moderately warm oven (around 300°F / 150°C) for about 5-10 minutes, or until warmed through. Be careful not to overheat, as this can affect the custard’s texture. Freezing is not recommended, as the custard may become watery upon thawing.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	375	19%
Total Fat	25g	32%
Saturated Fat	15g	75%
Cholesterol	200mg	67%
Sodium	350mg	15%
Total Carbohydrate	15g	5%
Dietary Fiber	0g	0%
Sugars	12g	13%
Protein	12g	24%

Variations & Substitutions

While the original recipe is perfect in its simplicity, here are a few ideas for creative twists:

• Citrus Zest: Add the zest of half a lemon or orange to the filling for a bright, fresh counterpoint to the rich custard.
• Herbal Infusion: For a more sophisticated palate, consider infusing the cream with a sprig of fresh mint or lavender before adding it to the filling. Strain the cream well before using.
• Nutty Crust: Instead of a traditional pastry crust, try a graham cracker or shortbread crust for a different textural and flavor dimension.
• Spice It Up: A pinch of ground cardamom or ginger alongside the nutmeg can add a warm, exotic note.

FAQs

Q: Can I make this pie ahead of time?
A: While it’s best served fresh, you can prepare the filling components ahead of time and assemble and bake the pie closer to serving. Ensure the filling is well-chilled if made hours in advance.

Q: My custard seems watery. What went wrong?
A: The most common culprit is insufficient draining of the cottage cheese. Ensure you have pressed out as much liquid as possible. Overmixing the egg whites after they’ve been folded can also deflate them, leading to a less set custard.

Q: Can I use a different type of cheese?
A: While cottage cheese and ricotta are traditional, you could experiment with finely crumbled farmer’s cheese, but be mindful of its moisture content.

Q: What’s the significance of the initial high-heat bake?
A: The initial burst of heat at 450°F helps to set the outer layer of the custard and begin the baking process for the crust, preventing a soggy bottom.

Q: Is this pie very sweet?
A: No, this pie is intentionally not overly sweet, allowing the delicate flavor of the cheese and the warmth of the nutmeg to shine through.

Final Thoughts

Frau Moyer’s Cheese Custard Pie is a comforting embrace on a plate, a testament to the enduring appeal of simple, honest ingredients prepared with care. It’s the kind of dessert that invites conversation, that brings people together around the table, and that leaves you with a feeling of pure contentment. I encourage you to try this slice of culinary history; I have a feeling it will quickly become a cherished favorite in your home, too. Serve it warm, perhaps with a steaming cup of coffee or a glass of chilled sweet tea, and savor every spoonful of its gentle, comforting deliciousness.