RICOTTA PIE
This recipe for a Lattice Topped Ricotta Easter Pie can easily be prepared in advance until ready to be served. Perfect for an Italian Easter celebration.
Provided by Maria Vannelli RD
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- In a food processor combine the dry ingredients and pulse a few times.
- Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
- Add the slightly beaten egg and pulse until the dough starts coming together.
- On a lightly floured wooden board, turn out the dough and form into a smooth disc, by pressing dough together.
- Wrap in plastic wrap and refrigerate for 60 minutes.
- Meanwhile, in a large mixing bowl (of a stand mixer) beat the ricotta on low speed with the paddle attachment until smooth (approx 30 seconds). Make sure to scrape down the sides of the bowl a few times.
- Slowly add the sugar and continue to beat for another 30 seconds or so.
- Add the lemon zest, cinnamon, liquor, and 1 egg.
- Beat until the egg is properly incorporated. Remember to scrape down the sides of the bowl.
- Continue to add one egg at a time, making sure to properly incorporate into the mixture and scraping down the sides of the bowl.
- Set aside while you roll out your dough.
- Preheat oven to 350 °F (175 °C). Place oven rack to bottom third.
- Roll out the dough to fit your pie plate (9-inch). The thickness should be about 1/8 of an inch. Carefully fold over and fit into your pie pan.
- Pour the filling.
- Optional step: Decorate with strips of dough and brush tops of dough strips with milk.
- Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning.
- Cool completely on a wire rack.
- Refrigerate until serving.
Nutrition Facts : ServingSize 1 serving, Calories 307 kcal, Carbohydrate 26 g, Protein 12 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 148 mg, Sodium 92 mg, Sugar 12 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
EASTER RICOTTA PIE
Provided by Marie
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl with an electric mixer, beat the ricotta with the sugar until very smooth.
- Add the eggs, 1 at a time, beating well after each addition.
- Beat in the vanilla and cinnamon.
- Stir in the candied fruit, orange zest and chocolate chips.
- Pour the filling into the unbaked pie shell.
- Place onto rimmed baking sheet for ease of pulling it out of the oven.
- Sprinkle the top with cinnamon and swirl it with the tip of a knife.
- Bake the pie for 45 minutes, or until ricotta is set and toothpick comes out clean.
- Let cool down and refrigerate.
RICOTTA PIE
Provided by Food Network
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 14
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
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.
EASTER PIE
I made this for Easter since my family had an Italian dinner. It has a phyllo pastry crust with a filling similar to a rice pudding studded with pine nuts and orange zest. It is best served on the day it is prepared. Recipe is courtesy of Giada Laurentis.
Provided by cookiedog
Categories Pie
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
- Preheat the oven to 375 degrees F.
- Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet.
- Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely.
- Brush completely with melted butter.
- Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes.
- Transfer the pan to a rack and cool completely.
- Sift powdered sugar over the pie and serve.
Nutrition Facts : Calories 338.7, Fat 22, SaturatedFat 10.9, Cholesterol 119.7, Sodium 141.7, Carbohydrate 24.9, Fiber 0.6, Sugar 11.6, Protein 10.5
RICOTTA PIE- EASTER PIE
This is an Old Family friend recipe. She makes it at Easter and Christmas only. I had it at my Baby shower and there was none left it was that good. I hope you enjoy it as much as we do.
Provided by jb41848
Categories Pie
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Beat ricotta and eggs together.
- Add vanilla and sugar, mix well.
- Line a 13x9 inch pan with dough.
- Pour batter over.
- Cover with a lattice top with the remaining crust.
- Bake 350 degrees, check after 1 hour, 1 inch in from side with a knife, if clean it is done.
- If not check in increments of 5 minutes until the knife comes out clean.
- You may need a bigger pan, it depends on how runny the ricotta is.
- Let cool on a rack and then cut into 2 inch squares, it is very heavy, a little goes a long way.
- Refrigerate leftovers immediately.
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
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