Ricotta Pie - crust

Method

• 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.