Ricotta Cheese Pie II Chef John Recipes
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| 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 :
- 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 1/2 cups milk
- 1 recipe pastry for a 9 inch double crust pie
Instructions :
| Prep : | Cook : 16M | Ready in : |
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- 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.
Notes :
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