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Ingredients
| 9" pie shells: 1 shell (baked) |
| ricotta cheese (whole milk): 2 lbs |
| heavy whipping cream (fluid): 1/2 pt |
| powdered sugar (unsifted): 1 cup |
| eggs: 2 (whites) |
| lemon peel: 1/2 tsp |
| orange peel: 1/2 tsp |
| vanilla extract: 1 tsp |
| salt: 1 dash |
Ricotta Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
75 min -
Servings
10 serving(s)
Tags
- Preheat oven to 375°F.
- Add the salt to the egg whites and beat until stiff peaks form.
- Store beaten egg whites in the refrigerator.
- In a large bowl, add the ricotta cheese, sugar, vanilla, orange rind and lemon rind. Mix well.
- In another bowl, beat heavy cream until slightly thick.
- Add it to the ricotta mixture.
- Add the egg whites and gently fold them into the mixture.
- Arrange the pie crust into a deep dish glass pie plate.
- Pour the filling into the dishand bake 15 minutes.
- Turn heat down to 350 and bake for 1 hour, turning the plate around occasionally.
- Remove from oven, let it cool.
- Cover it with plastic wrap and refrigerate it overnight (or at least 4 hours).
- Cut into 10 slices and serve.