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
RICOTTA CHEESE PIE I
Steps:
- Dissolve cornstarch in 1/2 cup milk.
- Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 27 g, Cholesterol 50.2 mg, Fat 9.6 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 153.4 mg, Sugar 14.8 g
RICOTTA CHEESE PIE
Make and share this Ricotta Cheese Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 8 slices
Number Of Ingredients 10
Steps:
- Flute the pie crust edge, and bake the shell; cool completely.
- In a small saucepan, place the COLD milk or half and half cream (if using); sprinkle the gelatin over the half and half, let stand for 1 minute to soften the gelatin slightly.
- Over medium heat, heat the cream/gelatin mixture until the gelatin dissolves, stirring constantly; set aside to cool slightly.
- In another saucepan over low heat, heat the chocolate pieces until melted and smooth, stirring occasionally; keep warm.
- In a small bowl, with mixer at medium speed, beat 1-1/2 cups whipping cream until soft peaks form; set aside.
- In a large bowl, with mixer at low speed, beat the ricotta cheese, confectioners sugar, vanilla, cinnamon, nutmeg, and the remaining 1/2 cup whipping cream, until well blended.
- Gradually beat in the gelatin mixture; increase the speed to medium, beat until creamy.
- Reserve 1 cup of the whipped cream for topping.
- Fold in the remaining whipped cream into the ricotta mixture.
- Drizzle about one-fourth of the melted chocolate over the bottom of the pre-baked pie shell.
- Top with one-third of the ricotta cheese mixture.
- Layer the chocolate and the cheese mixture 2 more times.
- Spread reserved whipped cream over the top of the pie.
- Drizzle the remaining chocolate over the whipped cream in a decorative pattern.
- Chill the pie for 3-4 hours before serving.
Nutrition Facts : Calories 548.4, Fat 40.9, SaturatedFat 22.4, Cholesterol 117, Sodium 216.8, Carbohydrate 30.4, Fiber 0.7, Sugar 15.1, Protein 15.9
GEPPETTO'S RICOTTA CHEESE PIE
Very rich. In the late 70's we would go to Georgetown in D.C. just for Geppetto's Ricotta Cheese Pie and coffee. I found this recipe in the 80's after moving to Indianapolis; it was attributed to Bon Appetite magazine. Tastes just as I remember. Bring on the coffee!
Provided by CJinUSA
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- For CRUST: Preheat oven to 300º. Combine all ingredients in 9-inch pie plate and press firmly and evenly against bottom and sides. Bake 10 minutes. Cool completely.
- For FILLING: Grind well-chilled chocolate chips in food processor or blender. Beat cheese and sugar thoroughly in large mixing bowl. Stir in ground nuts and chocolate.
- Partially whip cream. Add almond extract and continue beating until cream holds stiff peaks. Fold into cheese mixture. Gently spoon into pie shell. Refrigerate several hours or overnight.
- Just before serving sprinkle with toasted slivered almonds and shaved chocolate.
Nutrition Facts : Calories 576.1, Fat 38.2, SaturatedFat 18.9, Cholesterol 77, Sodium 190.5, Carbohydrate 53.4, Fiber 3.4, Sugar 41.5, Protein 10.8
DOUBLE-CRUSTED RICOTTA PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray. Line bottom with parchment; spray parchment. Mix together ricotta, confectioners' sugar, yolks, salt, zest, cherries, and anise in a bowl.
- Let dough sit at room temperature 15 minutes. On a lightly floured surface, roll out smaller disk of dough 1/8 inch thick; using pan as guide, cut out an 8-inch round. Chill until firm. Meanwhile, roll out larger disk to an 11-inch round, about 1/4 inch thick; fit into bottom and up sides of pan, pressing and patching dough as needed.
- Spread filling over dough. Fold sides of dough over filling. Brush beaten egg over folded sides. Top with 8-inch disk; brush with beaten egg and sprinkle evenly with pistachios and granulated sugar. Chill 30 minutes. Bake on a baking sheet until golden, about 1 hour (tent with foil if browning too quickly). Let cool completely on a wire rack; remove from pan. Cut into wedges; serve with sauce.
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