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Ricotta Cheese Pie II |
"The taste of this creamy pie improves if served an afternoon after baking. This pie is likewise fantastic with a graham cracker crust."
Ingredients :
- 1 pint component-skim ricotta cheese
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon sparkling lemon juice
- salt to taste
- three eggs, separated
- 1 (12 fluid ounce) can evaporated milk
- 1 half cups milk
- 1 recipe pastry for a nine 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 till most of liquid has been discarded.
- Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a big bowl; mix properly.
- In a separate bowl, beat egg whites until corporation. Fold into batter till easy. Divide filling into pie crusts.
- Bake pies for 15 minutes at 425 ranges F (220 levels C). Reduce oven to 350 tiers F (one hundred seventy five stages C), and bake for a further 25 mins or till a knife inserted in the center comes out smooth. Cool on twine racks. Refrigerate.
Notes :
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