THE BEST ITALIAN RICOTTA PIE
The best Italian ricotta pie, with an easy-to-make sweet pastry dough and a filling full of flavor. A great recipe for Easter and a brunch table.
Provided by Paula Montenegro
Categories Dessert
Time 2h20m
Number Of Ingredients 12
Steps:
- Have ready a 9-inch pie pan with removable bottom. In case you don't have a pie dish, you can use a springform pan for cakes. You'll come halfway up the sides with the crust so it's roughly the same height as a pie.
- When ready to bake, roll the dough on a lightly floured counter until a few inches bigger than the pie plate.
- Carefully line the pan without stretching the dough and pinch the edges. You might need to cut a few overhanging pieces.
- Prick the bottom and refrigerate or freeze (better) while you make the filling.
- Preheat oven to 350ºF / 180ºC.
- Mix ricotta and gradually add sugar and flour until creamy. You can do this by hand, it just needs to be well integrated.
- Add egg yolks, cream, sour cream, marsala if using, vanilla, lemon juice, and zest. Mix well.
- Beat the egg whites with the salt until medium-firm peaks form and add them in 2 parts to the ricotta mixture with a spatula.
- Integrate them until there are barely remains of beaten whites, but don't mix too much and don't beat.
- Pour into the cold pie shell and bake for 50-60 minutes, until the filling is almost firm and golden. It should barely giggle in the middle.
- Let cool completely on a wire rack.
- It can be kept at room temperature for two days or refrigerated, well covered, for several days.
Nutrition Facts : ServingSize 1/8, Calories 637 calories, Sugar 26.4 g, Sodium 693.7 mg, Fat 38.1 g, SaturatedFat 22.6 g, TransFat 0.1 g, Carbohydrate 57.8 g, Fiber 1.1 g, Protein 15.9 g, Cholesterol 240.3 mg
ITALIAN LEMON RICOTTA PIE RECIPE
Lemon ricotta pie is an easy Italian dessert I received from my Italian husband. It is a great dessert recipe for the holidays or parties. Easy and simple to make! Enjoy!
Provided by Simple Italian Cooking Blog
Categories Dessert
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat oven to 375F
- Combine the ricotta, sugar, flour, salt, lemon zest and egg yolks (only the yolks), in a large mixing bowl until very smooth without lumps or clumps
- In a separate bowl, whisk the egg whites until they form stiff peaks. If you have an electric mixer, use the whisk that came with it.
- Using a spatula, gently fold the egg whites into the ricotta mixture.
- Spray the cake pan or spring form pan with cooking spray or butter and dust with some flour. Once even coated dump any excess into the sink by simply tapping the sides.
- Bake for 35 minutes uncovered
- Let cool for 1 hour to allow pie to set and settle (it will deflate)
- Before serving, top with confectioners sugar (don't be shy). If you have fresh blueberries or other fruit, add these either on top or as a side dish.
LEMON RICOTTA PIE
I like to add in Marsala into the ricotta mixture, but you can omit if desired. Use your own favorite pie pastry recipe for this. Amaretti biscuits can be purchased in the Italian section of any major supermarket.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For pie pastry into a 9-inch glass pie plate, flute edges and chill while making the filling.
- To make the filling; in a large bowl place the ricotta, whipping cream, eggs, 1/2 cup plus 2 tablespoons sugar (or more if desired) Marsala, lemon zest, cinnamon, vanilla and almond extract and flour; mix well to combine.
- Sprinkle the crushed amaretti biscuits over the unbaked pie shell.
- Spoon the ricotta filling over the crushed biscuits and spread out evenly.
- Place the unbaked pie in the fridge for 20-25 minutes.
- Set oven to 350 degrees.
- Place the pie plate on a baking sheet.
- Bake for about 1-1/4 hours or until firm to the touch (might take a little less or more time).
- Turn the oven heat off and leave the door a little open.
- Leave the pie in the oven with heat off until oven is cool.
- Cool completely before slicing.
Nutrition Facts : Calories 359.5, Fat 20.9, SaturatedFat 9.9, Cholesterol 99.7, Sodium 191, Carbohydrate 31, Fiber 1.1, Sugar 16.1, Protein 10.4
ITALIAN RICOTTA PIE
This festive pie is traditionally served at Christmas or Easter, but is great at any time. The texture - rich yet light - is a wonderful finale to a family or formal dinner!
Provided by Linda Wood
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs until light and fluffy. Add rice, ricotta, sugar, orange rind, lemon rind, cinnamon, and vanilla extract. Mix until thoroughly combined.
- Roll out half of pastry to fit 10 inch deep-dish pie pan. Place pastry in pan, and fill with ricotta mixture. Roll out remaining pastry and cut 12 1-inch wide strips. Lay strips in a lattice pattern on top of filling. Brush pastry with milk.
- Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.
Nutrition Facts : Calories 733.4 calories, Carbohydrate 96.8 g, Cholesterol 221.5 mg, Fat 29.1 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 10.9 g, Sodium 453.8 mg, Sugar 55.5 g
RICOTTA PIE (OLD ITALIAN RECIPE)
This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.
Provided by Misty
Categories World Cuisine Recipes European Italian
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
- Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
- Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
- Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
- Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g
ITALIAN RICOTTA PIE
This is an old Italian recipe that is usually made for the holidays, particularly for Easter, but is good any time of the year. Note that baking time is actually 1 hour and 20 minutes. When I enter that in the cook time, it comes out as a crazy fraction.
Provided by Marie
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- To make crust, mix flour and salt in medium bowl.
- Cut in butter until mixture looks like coarse crumbs.
- Stir in egg yolk and water.
- Roll out, place crust in 10" glass pie plate and flute the edges.
- For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
- Beat in eggs and add sugar gradually.
- Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).
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