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 calories
carbohydrate: 29.2 g
cholesterol: 54.6 mg
fat: 13.5 g
fiber: 0.9 g
protein: 9.1 g
saturatedFat: 5.3 g
servingSize: -
sodium: 208.9 mg
sugar: 16.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 - 9 inch pies

Recipe Note

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

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