Ricotta Cheese Pie II

This pie 's filling is made with evaporated milk so it 's very creamy, and the whipped egg whites folded in at the last minute make it light and airy. A bit of fresh lemon juice adds a refreshing taste to the finished pie. Decorate the top with sliced kiwi and strawberries. This recipe makes two 9-inch pies.

• Calories: 273 Calories

Ingredients

• 1 cup white sugar
• 1 ½ cups milk
• 1 (12 fluid ounce) can evaporated milk
• 3 tablespoons all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• salt to taste
• 3 eggs, separated
• 1 teaspoon fresh lemon juice
• 1 pint part-skim ricotta cheese

Recipe Instructions

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.