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(Ricotta Pie)
2 lb. Ricotta cheese
1 c. sugar
6 egg yolks
1/2 c. milk
2 tsp. vanilla
1 tsp. cream of tartar
3 Tbsp. crushed pineapple,
drained (optional)
1/3 tsp. salt
6 egg whites
2 (8-inch) unbaked pie shells

Mix Ricotta cheese, sugar, egg yolks, milk and vanilla
with electric beater until smooth. Add crushed pineapple.
Beat egg whites until foamy and add cream of tartar and salt,
beating until they form moist, glossy peaks. Fold into cheese
mixture and put in pie shell. Sprinkle top with nutmeg. Bake
15 minutes at 400 degrees; 20 minutes at 300 degrees. Fills 2 (8-inch) sweet
dough pie crusts.

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