Ricotta Cheese Pie II Recipe

Recipesfull introduces to you: Popular Recipes. (Ricotta Cheese Pie II Recipe). The flavor of this creamy pie improves if served a day after baking. This pie is also wonderful with a graham cracker crust.

Brief

Servings: 16

Yield: 2 - 9 inch pies

Ricotta Cheese Pie II Recipe

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

Dessert

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.

Nutritional Information

Ricotta Cheese Pie II Recipe

Servings Per Recipe:16

Calories: 273.1

% Daily Value *

Protein: 9.1g 18%

Carbohydrates: 29.2g 9%

Dietary Fiber: 0.9g 4%

Sugars: 16.2g

Fat: 13.5g 21%

Saturated Fat: 5.3g 26%

Cholesterol: 54.6mg 18%

Vitamin A Iu: 280.4IU 6%

Niacin Equivalents: 2.6mg 20%

Vitamin C: 0.6mg 1%

Folate: 32mcg 8%

Calcium: 192.6mg 19%

Iron: 1.1mg 6%

Magnesium: 17.9mg 6%

Potassium: 179.4mg 5%

Sodium: 208.9mg 8%

Thiamin: 0.1mg 13%

Calories From Fat: 121.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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