TerisKitchen.com







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 a graham cracker crust, but a pastry crust can be used. Recipes for homemade crusts are in the similar and related recipes.

Ingredients

  • 1 pound (16 ounces) ricotta cheese (can use part-skim)
  • 1 scant cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon fresh lemon juice
  • Grated rind from 1/2 lemon
  • Dash of salt
  • 3 large eggs, separated
  • 1 can (12 ounces) evaporated milk (can use reduced fat)
  • 1-1/2 cups milk (can use reduced fat)
  • Two 9-inch deep dish unbaked pastry crusts, or prebaked graham cracker crusts, store-bought or homemade (see 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.

Print Recipe


PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.