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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

Nutrition Info

273.1 calories carbohydrate: 29.2 g cholesterol: 54.6 mg fat: 13.5 g fiber: 0.9 g protein: 9.1 g saturatedFat: 5.3 g servingSize: - sodium: 208.9 mg sugar: 16.2 g transFat: : - unsaturatedFat: : -

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.

2 - 9 inch pies

The flavor of this creamy pie improves if served a day after baking. This pie is also wonderful with a graham cracker crust.