Ricotta Cheese Pie II

SUBMITTED 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."

RECIPE RATING:

Read Reviews (2)

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Original recipe yield 2 - 9 inch pies

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

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

Place ricotta cheese in strainer. Drain for about 1 hour, or until most of liquid has been discarded.
Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a large bowl; mix well.
In a separate bowl, beat egg whites until firm. Fold into batter until smooth. Divide filling into pie crusts.
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.

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REVIEWS

Reviewed on Apr. 20, 2003 by Mollie_Cole

This is a great Easter reciped. Top with fresh pureed strawberries. Don't prebake the... MORE

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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Nutritional Information

Ricotta Cheese Pie II

Servings Per Recipe: 16

Amount Per Serving

Calories: 270