Ricotta Cheese Pie II Recipe

Ingredients
<br>- 1 pint part-skim ricotta cheese
<br>- 1 cup white sugar
<br>- 3 tablespoons all-purpose flour
<br>- 1 teaspoon fresh lemon juice
<br>- salt to taste
<br>- 3  eggs, separated
<br>- 1 (12 fluid ounce) can evaporated milk
<br>- 1 ½ cups milk
<br>- 1 recipe pastry for a 9 inch double crust pie
<br><p></p>Directions
<br>step 1: Place ricotta cheese in strainer.  Drain for about 1 hour, or until most of liquid has been discarded.
<br>step 2: Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a large bowl; mix well.
<br>step 3: In a separate bowl, beat egg whites until firm.  Fold into batter until smooth.  Divide filling into pie crusts.
<br>step 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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Ingredients
- 1 pint part-skim ricotta cheese
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon fresh lemon juice
- salt to taste
- 3 eggs, separated
- 1 (12 fluid ounce) can evaporated milk
- 1 ½ cups milk
- 1 recipe pastry for a 9 inch double crust pie

Directions
step 1: Place ricotta cheese in strainer. Drain for about 1 hour, or until most of liquid has been discarded.
step 2: Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a large bowl; mix well.
step 3: In a separate bowl, beat egg whites until firm. Fold into batter until smooth. Divide filling into pie crusts.
step 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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