Ricotta Cheese Pie II


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

Ingredients {{adjustedServings}} servings 273 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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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.
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Reviews 3

  1. 4 Ratings


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!

Lisa B

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.


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.