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Ricotta Cheese Pie II

By: MARBALET  
"The flavor of this creamy pie improves if served a day after baking. This pie is also wonderful with a graham cracker crust."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 193 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
 

Servings  (Help)

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Original Recipe Yield 2 - 9 inch pies
 

Ingredients

  • 1 pint part-skim ricotta cheese
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon fresh lemon juice
  • salt to taste
  • 3 eggs, separated
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups milk
  • 1 recipe pastry for a 9 inch double crust pie

Directions

  1. Place ricotta cheese in strainer. Drain for about 1 hour, or until most of liquid has been discarded.
  2. Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a large bowl; mix well.
  3. In a separate bowl, beat egg whites until firm. Fold into batter until smooth. Divide filling into pie crusts.
  4. Bake pies for 15 minutes at 425 degrees F (220 degrees C). Reduce oven to 350 degrees F (175 degrees C), and bake for an additional 25 minutes or until a knife inserted in the center comes out clean. Cool on wire racks. Refrigerate.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 241 | Total Fat: 11.7g | Cholesterol: 53mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2003 by Mollie_Cole 
This is a great Easter reciped. Top with fresh pureed strawberries. Don't prebake the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2004 by Lisa B 
This is an interesting pie - certainly doesn't resemble cheese cake, but it's good in it's own... MORE

 
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