Ricotta Cheese Pie II

Rating: 4.2 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The flavor of this creamy pie improves if served a day after baking. This pie is also wonderful with a graham cracker crust.

By MARBALET

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Recipe Summary

Servings:
16
Yield:
2 - 9 inch pies
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Place ricotta cheese in strainer. Drain for about 1 hour, or until most of liquid has been discarded.

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  • 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.

Nutrition Facts

Per Serving:
273 calories; protein 9.1g; carbohydrates 29.2g; fat 13.5g; cholesterol 54.6mg; sodium 208.9mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Mollie_Cole
Rating: 4 stars
04/21/2003
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! Read More
Helpful
(18)

Most helpful critical review

Lisa B
Rating: 3 stars
07/16/2004
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 definitely didn't look very pretty - I would recommend topping it with something. I topped it with fresh strawberries and blueberries. If you're looking for a lighter dessert this one is a good choice. Read More
Helpful
(13)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mollie_Cole
Rating: 4 stars
04/20/2003
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! Read More
Helpful
(18)
Lisa B
Rating: 3 stars
07/16/2004
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 definitely didn't look very pretty - I would recommend topping it with something. I topped it with fresh strawberries and blueberries. If you're looking for a lighter dessert this one is a good choice. Read More
Helpful
(13)
DairyGodmother
Rating: 5 stars
04/24/2011
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 whisk to push the custard through a sieve prior to baking. It took away most lumpiness and made a silkier pie. You can still feel the ricotta texture but its blended into the custard. I also added 1 tsp. vanilla was liberal with the lemon and sugar and only lightly beat the whites. I used 1 cup light cream and 1 cup milk (its what i had on hand) and all proportions were great. I know I made a lot of changes - even if you follow it exactly definitely spend the extra 10 minutes to push through a sieve. I topped it with fresh berries and it was a hit for Easter. Another big tip is to cool it thoroughly (several hours or overnight) at room temperature before refrigerating to avoid the 'sweating' effect. Read More
Helpful
(6)
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Lisa and Fenway Hazen
Rating: 4 stars
09/08/2017
Great. I did it without crust and used Splenda and no sweetened condensed milk for a healthier option and it was Delish! Read More
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