Ricotta Cheese Pie II3 Reviews
“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
Original recipe yields 2 - 9 inch pies
- 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.
Amount Per Serving (16 total)
- 273 cal
- 13.5 g
- 29.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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!..." See more"
"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 did..." See moren'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 p..." See moreush 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."
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Ricotta Cheese Pie I
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