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 links.
- 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 or skim)
- 1-1/2 cups milk (can use reduced fat or skim)
- Two 9-inch deep dish unbaked pastry crusts, or prebaked graham cracker crusts, store-bought or homemade (see 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.