RICOTTA CHEESE PIE

MAKES TWO 9-INCH PIES

This is a very easy version of cheese pie. I prefer it with the graham cracker crust, but a pastry crust can be used. Creamed cottage cheese can be substituted for the ricotta cheese.

INGREDIENTS

16 ounces ricotta cheese, about 1-3/4 cups (I use part-skim)

1 scant cup sugar

3 tablespoons all purpose flour

1 teaspoon fresh lemon juice

Dash of salt

3 eggs, separated

1 12-ounce can evaporated milk

1-1/2 cups milk

2 9-inch deep dish unbaked pastry crusts or prebaked graham cracker crusts

Place ricotta cheese in strainer and let drain for about 1 hour or until most of liquid has been discarded. Preheat oven to 425° F. Combine all ingredients except egg whites; mix well. Beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts. Bake for 15 minutes then reduce oven to 350° and bake for an additional 35-40 minutes or until knife inserted in center comes out clean. Cool on racks. Refrigerate. Flavor improves if served a day after baking.

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