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Ricotta Cheese Pie II

Rated as 4.2 out of 5 Stars

"The flavor of this creamy pie improves if served a day after baking. This pie is also wonderful with a graham cracker crust."
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servings 273
Original recipe yields 16 servings (2 - 9 inch pies)


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  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.

Nutrition Facts

Per Serving: 273 calories; 13.5 29.2 9.1 55 209 Full nutrition

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Read all reviews 4
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This is a great Easter reciped. Top with fresh pureed strawberries. Don't prebake the shells, or you'll end up driving 20 miles into town to pick up fresh ones!

This is an interesting pie - certainly doesn't resemble cheese cake, but it's good in it's own right. I did have a little trouble getting the inside of the pie to cook all the way. It definite...

Loved it. This is a custard-style pie, not the drier ricotta pies I have had from bakeries. I modified the recipe and am happy with my results. The biggest improvement: I used a small whis...

Great. I did it without crust and used Splenda and no sweetened condensed milk for a healthier option and it was Delish!