The Best Italian Ricotta Pie Recipes

ITALIAN RICOTTA PIE RECIPE (EASTER)

Steps:

• Make the pasta frolla dough and set in fridge while preparing the filling.
• Preheat oven to 350 degrees F. Place oven rack to bottom third.
• Make filling: If your ricotta has extra water strain it (see notes)
• Start by whipping the ricotta in a stand mixer with the whisk attachment or a large mixing bowl using a hand held electric mixer. Whip as you would whipped cream- very smooth consistency.
• Then, add the sugar and mix again. Add the eggs one by one to the ricotta mixture- scraping down the sides of the bowl when needed.
• Add the almond and vanilla extract and lemon zest, mix to incorporate.
• Set aside while you roll out your dough.
• 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 in the filling.
• Optional step: Decorate with strips of dough and brush tops of dough strips with egg wash.
• Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning (if needed).
• Cool completely, about 2 hours, on a wire rack and refrigerate until serving. If desired, top with freshly whipped cream. 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).