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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."

Rate/Review | Read Reviews (3)

What to Drink?
	Coffee

Servings (Help)

US Metric Calculate

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

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.