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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Wonderful change from the cream cheese pies,or cheese cakes. Note,You may use creamed cottage cheese instead if you like.Enjoy! 8) Ingredients:
16 ounces ricotta cheese |
1 cup sugar |
3 tablespoons all-purpose flour |
1 teaspoon fresh lemon juice |
1 dash salt |
3 eggs, separated |
12 ounces evaporated milk |
1 1/2 cups milk |
2 (9 inch) unbaked pie crusts (graham is nice) |
Directions:
1. Place the cheese in a strainer; drain for about 1 hour or until most of liquid has drained.
2. Preheat oven to 425°.
3. Combine all the ingredients except the egg whites; mix well.
4. Beat the egg whites until firm, fold into batter until smooth.
5. Pour into pie crusts.
6. Bake 15 minutes and reduce oven to 350°; bake additional 25 minutes or until knife in center comes out clean.
7. Cool on racks, then chill.
8. The flavors improve a day after baking.
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