Ricotta Cheese Pie II recipe
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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 ½ cups milk 1 recipe pastry for a 9 inch double crust pie
Nutrition Info
- 273.1 caloriescarbohydrate: 29.2 gcholesterol: 54.6 mgfat: 13.5 gfiber: 0.9 gprotein: 9.1 gsaturatedFat: 5.3 gservingSize: -sodium: 208.9 mgsugar: 16.2 gtransFat: : -unsaturatedFat: : -
Directions Ricotta Cheese Pie II
Directions
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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.