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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The flavor of this creamy pie improves if served a day after baking. This pie is also wonderful with a graham cracker crust. Ingredients:
1 pint part-skim ricotta cheese |
1 cup white sugar |
3 tablespoons all-purpose flour |
1 teaspoon fresh lemon juice |
salt to taste |
3 eggs, separated |
1 (12 fluid ounce) can evaporated milk |
1 1/2 cups milk |
1 recipe pastry for a 9 inch double crust pie |
Directions:
1. Place ricotta cheese in strainer. Drain for about 1 hour, or until most of liquid has been discarded.
2. Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a large bowl; mix well.
3. In a separate bowl, beat egg whites until firm. Fold into batter until smooth. Divide filling into pie crusts.
4. Bake pies for 15 minutes at 425 degrees F (220 degrees C). Reduce oven to 350 degrees F (175 degrees C), and bake for an additional 25 minutes or until a knife inserted in the center comes out clean. Cool on wire racks. Refrigerate.
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