Rating: 4 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.

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Recipe Summary

Servings:
16
Yield:
2 - 9 inch pies
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Ingredients

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

Directions

Instructions Checklist
  • 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

273 calories; protein 9.1g; carbohydrates 29.2g; fat 13.5g; cholesterol 54.6mg; sodium 208.9mg. Full Nutrition
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