Ricotta Pie Old Italian Recipes

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AUTHENTIC ITALIAN RICOTTA PIE



Authentic Italian Ricotta Pie image

Authentic Italian Ricotta Pie passed down through the generations. This is unlike a cheesecake, has its' own unique texture and flavor from the old country. The recipe for the sweet crust is adapted from AllRecipes.com

Provided by Allie Taylor

Time 1h35m

Number Of Ingredients 14

2 pounds good Italian ricotta cheese
6 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
1 cup heavy cream
1 cup milk
1/2 teaspoon cinnamon
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 cup white sugar
1/4 cup plus 1 1/2 teaspoons butter (chilled)
2 eggs (lightly beaten)
1 teaspoon vanilla extract
Optional: whipped cream and lemon zest for garnish.

Steps:

  • Preheat oven to 325°.
  • Stir together ricotta and 6 eggs until smooth.
  • Stir in sugar, vanilla, heavy cream, milk and cinnamon.
  • Set aside filling.
  • In medium mixing bowl, combine flour, baking powder and sugar.
  • Cut in butter with pastry blender until chunks resemble coarse crumbs.
  • Mix in lightly beaten eggs and vanilla extract just until incorporated.
  • Divide dough in half, wrap tightly in plastic and refrigerate for at least 30 minutes.
  • Roll out dough to fit into 2 greased pie plates.
  • (Not too thick though, because this dough will expand due to the baking powder and eggs.)
  • The dough is crumbly so I don't suggest fluting the edges.
  • Pour the ricotta filling evenly into both pie pans.
  • Shield edges of crust all the way around with foil and place pies in the oven.
  • Bake for 30 minutes, then remove foil and rotate pies if needed so they cook evenly.
  • Bake an additional 30 - 45 minutes, until crust is golden and a sharp knife inserted in the center comes out clean.
  • Cool completely, then refrigerate before serving.
  • Optional: garnish with whipped cream and lemon zest if desired.

ITALIAN RICOTTA PIE



Italian Ricotta Pie image

Please note: The dough for the crust is very delicate and very soft. This is normal and if it breaks as you put it into the pie plate, it can easily be repaired by pressing the tear together. (So don't worry at all if it doesn't roll out and transfer perfectly to the pie plate.)

Provided by Martha

Categories     dessert

Time 1h50m

Number Of Ingredients 14

1½ cups all-purpose flour
1 teaspoon baking powder
1/3 cup granulated sugar
2 egg yolks (save egg whites for filling)
1/3 cup whole milk
1/3 cup good quality olive oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Flour for dusting your counter
2 cups whole milk ricotta cheese
½ cup granulated sugar
3 whole eggs, beaten
2 egg whites (saved from making the crust)
1½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Bring 2 or more quarts of water to boil on stove. In the bottom rack of the preheated oven, place a baking dish such as a 9×13-inch baking dish and fill with the hot, boiled water. Place another oven rack directly over that to next rack position.
  • In a large bowl, sift flour, baking powder and sugar. Stir to combine.
  • In a smaller bowl combine egg yolks, milk, olive oil, and both extracts.
  • Make a hole in the center of the flour and pour in liquid. With a wooden spoon, mix to combine. (If the mixture gets too difficult to combine with a wooden spoon, used your hands to finish mixing).
  • Flour your countertop well and place the dough ball in the center, pressing to form a round disc. Keep flouring, pressing and flipping. Flour a rolling pin and gently roll to a circle an inch or two larger than a deep dish 9-inch pie plate.
  • Either fold the dough in half and place over half the pie plate, flipping other half over or roll the dough onto your rolling pin than back over the pie plate. Again, the dough is soft and delicate so be gentle.
  • Use your fingers to form and press the dough into the confines of the pie dish, crimping the top edge all the way around (as you would any other pie) by pinching with thumb and index finger. Set aside, the shell is not pre-baked.
  • Make the filling by placing the ricotta in a large bowl and mixing in sugar until combined.
  • Add whole eggs, egg whites and vanilla and stir to combine with a wooden spoon. If lumpy, use a wire whisk to smooth out.
  • Pour directly into unbaked crust. Cover the crust edge with foil or pie crust shield so the edges don't get too browned as the pie bakes.
  • Place pie in the center of oven on the rack over the water bath and bake for one hour and ten minutes. Turn off oven but leave the pie in the oven for ten more minutes. (Don't open the oven door during any of the time that the pie is in the oven.)
  • Carefully remove the pie from the oven and place on a wire rack to cool completely. (Cool completely before refrigerating - if you put the pie in the refrigerator while still warm, it will weep slightly and collect moisture on top.) Chill overnight uncovered.
  • Once chilled, cut and serve.

ITALIAN RICOTTA PIE



Italian Ricotta Pie image

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

1 1/2 cups flour
1/2 teaspoon salt
3/4 cup butter
1 egg yolk
2 -3 tablespoons cold water
3 1/2 cups ricotta cheese
1/4 cup flour
1/2 teaspoon salt
1 tablespoon grated fresh lemon rind
1 tablespoon grated orange rind
1 tablespoon vanilla
4 beaten eggs
1 cup sugar

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).

RICOTTA PIE (OLD ITALIAN RECIPE)



Ricotta Pie (Old Italian Recipe) image

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

12 large eggs eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
¼ cup miniature semisweet chocolate chips, or to taste
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
½ cup shortening, chilled
1 tablespoon shortening, chilled
4 large eggs eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk

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



Italian Ricotta Pie image

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

1 recipe pastry for a 9 inch double crust pie
8 eggs
1 ½ cups cooked white rice
2 pounds ricotta cheese
2 cups white sugar
¼ cup candied orange peel
¼ cup candied lemon peel
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons milk

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



Ricotta Pie image

Provided by Food Network

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold vegetable shortening, cut into bits
1 large egg, beaten lightly
2 to 3 tablespoons ice water
1 1/2 pounds ricotta, drained well
3/4 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup diced candied fruit
1/2 cup semisweet chocolate chips

Steps:

  • To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
  • On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
  • Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
  • Bake the pie for 45 minutes, or until just set. Let cool and chill.

ITALIAN SAVORY PIE



Italian Savory Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 14

2 cups all-purpose flour, plus more for work surface
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
2 large eggs, lightly beaten
1 pound whole milk ricotta
3 large eggs
1/4 cup freshly grated Parmesan cheese
1/4 pound mozzarella cheese
1/4 pound prosciutto, thinly sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground pepper
1 large egg, lightly beaten, for brushing

Steps:

  • Preheat oven to 375 degrees with rack in center. Prepare crust: In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes.
  • Prepare filling: In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.
  • Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish. Place filling in pie plate and spread evenly; set aside.
  • Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips. Using strips, form a lattice pattern over filling. Trim bottom crust, leaving a 1/2-inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40 to 45 minutes. Let cool completely before serving.

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