Sweet Ricotta Pie Recipes

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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

CREAMY RICOTTA PIE



Creamy Ricotta Pie image

This is a creamy pie, not a dense cheesecake. For crust-challenged individuals (like myself), this is for you. The crust is cookie-like. Whenever I am invited to visit friends and ask if I can bring something, they always request this pie.

Provided by lashley

Categories     Desserts     Pies

Time 4h35m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
½ cup white sugar
½ cup shortening
2 large eggs
1 ½ teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon salt
2 (16 ounce) containers ricotta cheese
¾ cup white sugar
2 large eggs
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 pinch ground cinnamon, for garnish
1 pinch white sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together.
  • Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping.
  • Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish.
  • Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling.
  • Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired.
  • Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes.
  • Chill pie in refrigerator until fully firm, about 3 hours.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 62.3 g, Cholesterol 128.2 mg, Fat 24.6 g, Fiber 1.2 g, Protein 19.3 g, SaturatedFat 9.6 g, Sodium 559.7 mg, Sugar 32.3 g

SWEET RICOTTA PIE



Sweet Ricotta Pie image

Categories     Side     Bake     Easter     Ricotta     Spring     Pastry

Yield Makes one 10-inch deep-dish pie, 6 to 8 slices (level: moderate)

Number Of Ingredients 14

Crust
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1 cup sugar
1 orange
1 lemon
1 teaspoon pure vanilla extract
2 eggs
8 tablespoons (1 stick) salted butter, melted and cooled
Filling
3 pounds ricotta
1 3/4 cups sugar
10 large eggs
3 1/2 tablespoons pure vanilla extract

Steps:

  • To prepare the crust, in a medium bowl, toss together the flour, baking powder, and sugar with your hands. Using a grater, grate the orange and lemon zests into the flour mixture. Reserve the fruit of the orange and lemon for the filling. Add the vanilla, eggs, and butter, kneading them into the mixture with your fingertips. This dough should have a smooth, even consistency, so if the mixture is still crumbly, add cold water, 1 teaspoon at a time until you can easily form the dough into a ball. Wrap the dough in plastic wrap and refrigerate it for at least 10 minutes.
  • Preheat the oven to 350°F.
  • To prepare the filling, in a large bowl, using an electric mixer on medium-high speed, beat the ricotta until it has a smooth, even texture. Mix in the sugar on medium speed. Mixing on low speed, add the eggs, 1 at a time. After all of the eggs have been added, stop the mixer and scrape the sides of the bowl. Mix again on medium speed for about 20 seconds. Add the vanilla. Either squeezing firmly with your fingers or using a citrus squeezer, add the juices from the orange and lemon (if you are squeezing the juice out with your hands, be sure the pits don't get into the filling mixture). Mix the ingredients on medium speed until they are thoroughly combined.
  • While assembling the pie, be aware that this dough is extremely delicate (see page 185), so be sure to sprinkle your work surface and rolling pin generously with flour. To prepare the pie shell, divide the chilled ball of dough in half. Roll out one half to a circle about 12 inches in diameter, approximately 1/4 inch thick. Fold the circle in half, place it in a 10-inch deep-dish pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Because this dough is so delicate, coat your fingertips with flour before crimping the crust. Using your thumb and index fingers, crimp the edges of the pie shell.
  • To assemble the pie, spread the filling across the bottom of the pie shell, distributing it evenly. Roll out the second half of the dough, again to about 1/4-inch thickness. Using a sharp knife or a pastry wheel, cut the round into 3/4-inch strips. Place the strips over the top of the pie filling, lattice style, so that the edges of the strips meet the crimped edges of the pie shell. Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie.
  • To bake, place the pie plate on a baking sheet and bake for 30 minutes. Rotate the pie 180 degrees for even browning. Bake for approximately 20 more minutes, or until the pie is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the pie to cool completely before serving.
  • Sweet Ricotta Pie should be served cold or at room temperature. It can be stored in the refrigerator for up to 3 days.
  • Working with Delicate Crust
  • Because the dough for the sweet ricotta pie is so delicate, it may tear during the rolling process or while being placed in the pie pan. If this does happen, you can easily solve the problem by patching up any holes or tears with dough scraps moistened with a few drops of water applied to the holes, blending together with your fingertips.

RICOTTA PIE



Ricotta Pie image

A creamy ricotta filling with a hint of lemon and almond is baked inside of a sweet Italian pie pastry. Typically served on Easter, but not exclusively, this Ricotta Pie is the star of the show at any meal. The ricotta typically needs to be strained, so prepare ahead of time since this process takes at least 8 hours in the refrigerator or overnight. Please also note this pie requires a 9" deep-dish pie pan.

Provided by Kelli Avila

Categories     Sweet

Time 1h40m

Number Of Ingredients 14

3 cups (360 grams) all-purpose flour
½ cup (60 grams) powdered sugar
1/2 teaspoon baking powder
1 teaspoon lemon zest
½ teaspoon salt
1 cup (226 grams) unsalted butter
2 large eggs
32 ounces (905 grams) whole-milk ricotta, strained if very watery (see notes)
3/4 cup (150 grams) granulated sugar
4 large eggs
1 teaspoon lemon juice
1 teaspoon lemon zest
⅛ teaspoon almond extract
Egg wash, for assembling

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.

ITALIAN SWEET RICOTTA PIE (REDUCED SUGAR)



Italian Sweet Ricotta Pie (Reduced Sugar) image

For Italians, Easter is both a religious and culinary celebration. Since it is preceded by Lent, a time for fasting, Easter Sunday is a day to rejoice and to indulge, especially in sweets. Creamy, dense, sweet ricotta pie is a hallmark of an Italian Easter Sunday feast. It's delicious at breakfast, lunch or for dessert for any time of year! (I need to reduce sugar for medical reasons, but the recipe is divine made with sugar instead of a substitute) I will bake this in a pie crust when serving this dish for a holiday with guests, but make it crustless for home use as I do not generally eat pie crust.

Provided by Lizzymommy

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

3 eggs
1 cup Splenda sugar substitute, granulated (or Nature Sweet, preferred)
1 cup half-and-half cream (do not use fat free version as it has starch and gums)
1 teaspoon pure vanilla extract
1 tablespoon cornstarch
1 lb ricotta cheese (POLLY-O original or part skim milk is best supermarket brand, don't save a dollar and buy inferior c)
1 cup canned crushed pineapple, well drained and squeezed of moisture
ground cinnamon, to dust

Steps:

  • Blend eggs with Nature Sweet, beat in half & half, vanilla, and cornstarch until smooth. Add ricotta and blend well. Fold in pineapple and pour filling into pie crust. Dust with cinnamon.
  • Bake at 425 degrees for 15 minutes, then lower the temperature to 325 degrees and cook for 30 to 35 minutes, or until the filling slightly puffs, turns golden and is set - meaning it should be firm, not jiggly when you gently move the pie plate from side to side - a little soft in the center is desired.
  • Remove from the oven and let cool on a rack. Serve at room temperature or chilled.

Nutrition Facts : Calories 204.5, Fat 12.7, SaturatedFat 7.5, Cholesterol 110, Sodium 87.3, Carbohydrate 13.3, Fiber 0.3, Sugar 8.4, Protein 9.8

SWEET RICOTTA CHEESE PIE



Sweet Ricotta Cheese Pie image

Wonderful change from the cream cheese pies,or cheese cakes. Note,You may use creamed cottage cheese instead if you like.Enjoy! 8)

Provided by OceanIvy

Categories     Pie

Time 50m

Yield 2 pies, 20 serving(s)

Number Of Ingredients 9

16 ounces ricotta cheese
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1 dash salt
3 eggs, separated
12 ounces evaporated milk
1 1/2 cups milk
2 (9 inch) unbaked pie crusts (graham is nice)

Steps:

  • Place the cheese in a strainer; drain for about 1 hour or until most of liquid has drained.
  • Preheat oven to 425°.
  • Combine all the ingredients except the egg whites; mix well.
  • Beat the egg whites until firm, fold into batter until smooth.
  • Pour into pie crusts.
  • Bake 15 minutes and reduce oven to 350°; bake additional 25 minutes or until knife in center comes out clean.
  • Cool on racks, then chill.
  • The flavors improve a day after baking.

Nutrition Facts : Calories 220.5, Fat 11.8, SaturatedFat 4.9, Cholesterol 51.3, Sodium 158.6, Carbohydrate 22.4, Fiber 0.7, Sugar 10.2, Protein 6.6

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From glutenfreefoodee.com


RECIPE FOR HOW TO MAKE ITALIAN LEMON RICOTTA PIE - EASY SIMPLE …
2020-02-14 Instructions. 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.
From simpleitaliancooking.com


NO SUGAR ITALIAN SWEET RICOTTA PIE - BARIATRIC EATING
Preheat oven to 325 degrees. Using the blender, pulse the eggs, Truvia, milk, vanilla and ricotta until smooth. Stir in the pineapple and pour filling into a glass or ceramic pie plate that has been coated with vegetable non stick spray. Sprinkle surface with cinnamon. Bake at 325 degrees until the filling is slightly puffed at wide edge has ...
From bariatriceating.com


PIN ON RECIPES TO TRY - PINTEREST.COM
Apr 22, 2012 - Sweet Ricotta Pie... dessert for brunch. "If you like the flavor of cannolis then you're going to love this. A blend of ricotta, orange zest, candied orange peel, mini chocolate chips and a hint of cinnamon flavors this pie." Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


SICILIAN SWEET RICOTTA PIE - L'ITALO-AMERICANO
2015-03-23 1/2 cup mini chocolate chips. Directions: Lightly butter a 9″ springform pan and set aside. Make the pie crust: Put all ingredients (eggs, flour, butter, sugar, salt) except the water into the bowl of a food processor or large bowl. If using a food processor, pulse the ingredients until a …
From italoamericano.org


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