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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 :

• 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.

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