Ricotta Cheese Pie
  • 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
  1. 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.