Ricotta Pie Recipes

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.

RICOTTA PIE (OLD ITALIAN RECIPE)

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.

RICOTTA PIE

Steps:

• Preheat the oven to 375ºF
• Add the flour, powdered sugar, baking powder, lemon zest and salt to the bowl of a food processor, and pulse until well combined.
• Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
• With the motor running, add in the eggs and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
• Transfer the dough to a work surface dusted with flour. Divide the dough in half.
• Roll out half of the dough to a rough 11″ circle and place inside of a 9″ deep-dish pie plate, tucking the ends of the pastry underneath themselves to form an edge. Pierce the bottom of the pastry multiple times with a fork to allow the steam to escape when baking. Place the pastry in the freezer to chill while the oven preheats, or at least 10 minutes.
• Roll out the other half of the dough to a rough 10-inch circle. Place the pie dough on a flat surface (such as a sheet pan) that can fit in your refrigerator. Cover, and transfer to the refrigerator to chill.
• Remove the bottom crust from the freezer and line the pastry with a round piece of parchment paper and then add pie weights to fill (or dry rice or beans or lentils), making sure to push pie weights up against the edges. Bake for 20 minutes on the lower rack, then remove from the oven and remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes.
• Remove from the oven and let cool for about 15 minutes.
• Meanwhile, make the filling: Add the (strained) ricotta to a large bowl. Whip it with a whisk for 30 seconds until lightened. Add the sugar, eggs, lemon juice, lemon zest, and almond extract and whisk together until well combined.
• Transfer the filling to the slightly cooled pie shell.
• Whisk together an egg with a bit of water to make an egg wash.
• Remove the rolled-out top crust from the refrigerator. Score the top crust with the fork in a lattice pattern by evenly pressing and dragging the fork on the pastry. You want to get a good score on it, but make sure not to cut through the pastry.
• Brush the egg wash on the top crust as well as on the edges of the baked bottom pie crust (this will help the top crust seal to the edges). Transfer the top crust pastry on top of the ricotta filling. Seal the top crust into the edges, and cut off any excess dough.
• Bake the pie on a rimmed baking sheet in the middle part of the oven for 40-50 minutes, or until the top is golden and shiny and the filling has just nearly puffed up throughout, leaving just a small portion in the middle that has not risen.
• Let cool for at last 2 hours. Serve at room temperature or cold.

RICOTTA PIE

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.

RICOTTA PIE RECIPE

Steps:

• Zest the lemon and divide the zested lemon equally for crust and filling. Put aside the filling half for later.
• Beat together half the zest, 1 egg plus 1 yolk. set aside.
• Add the flour, sugar, baking powder and salt in a large bowl and whisk, or simply dump into a food processor.
• Add egg mixture, mix together or just add if using processor.
• Add the cold butter. mash with a fork, or chop together with butter knives or mezzaluna. If using food processor, pulse a few times until well combined.The mixture will seem dry and mealy. That is correct.
• Dump the crust mixture unto a marble pastry board or lightly floured surface and knead until you can comfortable make a ball. It will seem very crumbly at first, have patience. If you absolutely have to add a teaspoon of lemon juice to moisten dough.
• Wrap up the dough ball with plastic wrap and place in refrigerator for at least an hour.
• Preheat oven to 350 degrees F.
• Roll out the chilled dough on a lightly floured surface until you have a circle larger than your pie pan by at least a couple inches on each side.
• Roll the crust gently into the rolling pin to help transfer it to the pie pan. Tuck to into the pan and trim off excess dough. If you have any tears in the crust simply fill them in and smooth out. The dough is forgiving.
• Prick the bottom of the crust with the tines of a fork every inch or so. If you have pie weights spread them over bottom of crust.
• Bake the crust for 8-10 minutes. It will be cooked through, but not starting to brown.
• While baking the crust, start making the crust. Begin by whisking together the eggs and extra white in a large bowl.
• Add the rest of the filling ingredients and mix together with a wooden spoon or spatula until smooth enough to finish mixing with a whisk.I do not recommend using an appliance for this step. It is best done by hand, so as to not break down the ricotta too much.
• Pour the filling batter into the crust.
• Bake for 45-55 minutes. It is done when roughly halfway to the center is set, but middle is still jiggly.
• After baking allow the pie to cool fully before serving. Place in refrigerator once fully cooled.

RICOTTA PIE

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.
• Filling:
• Preheat the oven to 350 degrees F.
• 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.

PINEAPPLE RICOTTA PIE- ITALIAN STYLE

Steps:

• Preheat oven to 425°F.
• In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside.
• In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
• Pour into pie shell.
• Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
• Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
• Mix remaining egg and milk in small bowl.
• Brush egg/milk mixture over top of pie.
• Bake in 425°F oven for 15 minutes.
• After 15 minutes, turn heat down to 375°F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly".
• Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving.
• Enjoy!

ITALIAN RICOTTA PIE

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).