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 links below.

INGREDIENTS

• 16 ounces ricotta cheese, about 1-3/4 cups (I 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 12-ounce can evaporated milk
• 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

Place ricotta cheese in strainer and let set for about 1 hour or until most of liquid has drained off. 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 35-40 minutes or until a knife inserted in the center comes out clean. Cool on wire racks. Refrigerate before serving.

Note: The flavor of this pie improves if refrigerated for 24 hours before serving.

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