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Ricotta Cheese Pie

Makes two 9-inch pies

The idea for this recipe for ricotta cheese pie came from an Italian friend. It is a quick, easy and delicious version of the traditional Italian dessert. I prefer it with the graham cracker crust, but a pastry crust can be used. Recipes for homemade crusts are in the similar and related recipes.


Place ricotta cheese in strainer and let set for about 1 hour or until most of the liquid has drained off. Discard the liquid. Preheat oven to 425° F. Combine all ingredients except egg whites; mix well. Beat egg whites until they hold soft peaks. Fold whites into batter until smooth. Pour into pie crusts. Bake for 15 minutes then reduce oven to 350° and bake for an additional 35 to 40 minutes or until a knife inserted in the center comes out clean. Cool on wire racks. Refrigerate before serving.

Notes: The flavor of this pie improves if refrigerated overnight before serving, making it a great make-ahead dessert for entertaining.