RICOTTA CHEESE PIE II

Ricotta Cheese Pie II image

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

Provided by MARBALET

Categories Desserts Pies Custard and Cream Pie Recipes

Yield 16

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 208.9 mg, Sugar 16.2 g