SWEET RICOTTA PIE
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 (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
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
ITALIAN RICOTTA CHEESE PIE
An easy, cheesy, sweet Italian pie. Avanti!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 11
Steps:
- In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
- Preheat oven to 325 degrees F (165 degrees C).
- In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
- Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
- Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 47.4 g, Cholesterol 100.6 mg, Fat 7.8 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 2.9 g, Sodium 121.4 mg, Sugar 40.7 g
SWEET RICOTTA CHEESE PIE
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
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
CREAMY RICOTTA PIE
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
Time 4h35m
Yield 8
Number Of Ingredients 14
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
More about "sweet ricotta cheese pie recipes"
SWEET ITALIAN RICOTTA PIE - EVERYDAY PIE
From everydaypie.com
4.8/5 (23)Category SweetCuisine ItalianTotal Time 1 hr 40 mins
- Add the flour, powdered sugar, baking powder, lemon zest and salt to the bowl of a food processor, and pulse until well combined.
- 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.
RICOTTA PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.9/5 (23)Total Time 1 hrServings 1
- Preheat the oven to 350°F. Rub a generous amount of soft butter on the inside of a 9" pie pan at least 1 1/2" deep; use a deep-dish pan, if you have one.
- If your pie pan isn't at least 1 1/2" deep, substitute a 9" square pan., To make the crust: Place the graham crackers, sugar, almonds, and salt in a food processor or blender, and process until totally ground, but not powdery., Pour the crumbs into the pan, tilting and shaking the pan to distribute the crumbs across the bottom and up the sides of the pan.
- Place the pan on a baking sheet, to make it easy to handle once you've added the filling., To make the filling: Mix together all the filling ingredients, and beat slowly until well combined.
- For smoother texture, gently pulse the filling in a food processor a few times., Pour the filling into the crust; it will come nearly to the lip of the pan., Bake the pie for 45 to 50 minutes, until it's becoming brown around the very outside edge, and an instant-read thermometer inserted into the center registers 160°F.
EASY ITALIAN RICOTTA CHEESE PIE RECIPE - LOW CARB YUM
From lowcarbyum.com
Ratings 8Calories 289 per servingCategory Dessert
- In deep dish pie plate, mix together almond flour, 3 tablespoons equivalent sugar substitute and 1/4 teaspoon salt.
EASY RICOTTA PIE RECIPE (MY GRANDMA'S FAMOUS ITALIAN RECIPE)
From imhungryforthat.com
5/5 (15)Total Time 55 minsCategory DinnerCalories 351 per serving
EASY RICOTTA PIE - CHEESE KNEES
From cheeseknees.com
SWEET ITALIAN RICOTTA PIE - XOXOBELLA
From xoxobella.com
ITALIAN RICOTTA PIE - MYGOURMETCONNECTION
From mygourmetconnection.com
RICOTTA PIE RECIPE: PERFECT FOR EASTER! - SHE LOVES BISCOTTI
From shelovesbiscotti.com
EASY ITALIAN LEMON RICOTTA PIE RECIPE - SIMPLE ITALIAN COOKING
From simpleitaliancooking.com
ITALIAN RICOTTA PIE - A FAMILY FEAST®
From afamilyfeast.com
BEST ITALIAN RICOTTA PIE RECIPE (EASTER) - CUCINABYELENA
From cucinabyelena.com
RICOTTA PIE {LIGHT AND LEMONY} - MARCELLINA IN CUCINA
From marcellinaincucina.com
23 BEST RICOTTA DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
20 SWEET AND SAVORY RICOTTA RECIPES - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC ITALIAN RICOTTA PIE - THROUGH HER LOOKING GLASS
From throughherlookingglass.com
SWEET RICOTTA PIE - PROUD ITALIAN COOK
From prouditaliancook.com
HODA KOTB'S RICOTTA ICE CREAM RECIPE
From today.com
You'll also love
Related Search