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My review
Ricotta Cheese Pie II
194
MARBALET
"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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Ingredients
servings 273Original recipe yields 16 servings (2 - 9 inch pies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place ricotta cheese in strainer. Drain for about 1 hour, or until most of liquid has been discarded.
- Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a large bowl; mix well.
- In a separate bowl, beat egg whites until firm. Fold into batter until smooth. Divide filling into pie crusts.
- 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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Reviews
Read all reviews 4Most helpful
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Newest
6/2/2001
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!
7/16/2004
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...
4/22/2011
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...
9/8/2017
Great. I did it without crust and used Splenda and no sweetened condensed milk for a healthier option and it was Delish!