1 lb. cottage cheese
8 oz. cream cheese
1 1/4 c. sugar
1/4 tsp. salt
3 eggs, separated
2 tbsp. cornstarch
1 (13 oz.) can evaporated milk
2 c. milk
2 lg. and 1 sm. unbaked pie shells

In a small bowl, whip egg whites until thick, set aside. Mix other ingredients in order given (egg yolks after salt, beaten egg whites last) with mixer until well blended. Pour into pie shells. Bake at 425 degrees for 10 minutes. Lower oven temperature to 350 degrees and bake until done (crust will be done on bottom and knife will be clean after inserting into custard). Cool and refrigerate until served. Pie keeps well for several days.