Preheat oven to 180C.
In a dry, clean bowl beat the egg whites with an electric mixer until stiff peaks form.
Mix through 4 tablespoons honey and ricotta cheese.
Once combined, pour into a small, baking paper lined, oven-proof dish and bake for 40 minutes or until the pie rises and is golden.
Meanwhile, place the berries in a small frying pan and heat gently until softened.
Stir through 2 tablespoons honey and allow to simmer for 20 minutes.
Serve blueberry sauce over ricotta pie wedges.