Ricotta Cheese Pie Food

ITALIAN RICOTTA CHEESE PIE

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.

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.

CHOCOLATE-RICOTTA PIE

Steps:

• Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
• Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
• In a double boiler, melt the chocolate over very softly simmering water.
• Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
• Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
• The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

GEPPETTO'S RICOTTA CHEESE PIE

Steps:

• For CRUST: Preheat oven to 300º. Combine all ingredients in 9-inch pie plate and press firmly and evenly against bottom and sides. Bake 10 minutes. Cool completely.
• For FILLING: Grind well-chilled chocolate chips in food processor or blender. Beat cheese and sugar thoroughly in large mixing bowl. Stir in ground nuts and chocolate.
• Partially whip cream. Add almond extract and continue beating until cream holds stiff peaks. Fold into cheese mixture. Gently spoon into pie shell. Refrigerate several hours or overnight.
• Just before serving sprinkle with toasted slivered almonds and shaved chocolate.

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.

CREAMY RICOTTA PIE

Steps:

• Beat ricotta cheese, milk and orange zest in large bowl with wire whisk until well blended.
• Add dry pudding mix. Beat with wire whisk 1 to 2 min. Gently stir in whipped topping until well blended. Stir in chocolate. Spoon into crust.
• Refrigerate 2 hours or until firm. Store leftover pie in refrigerator.

RICOTTA CHEESE PIE

Steps:

• Preheat oven to 300 F.
• Break eggs into a large bowl & blend with an electric mixer. Add the sugar, cream cheese & ricotta, beat until smooth. Add the lemon extract & lemon zest, stir well. Stir in walnuts.
• Pour the batter into a greased 23cmx23cm glass baking dish. Place dish in the center of the preheated oven. Bake for 1½ hour, until the pie is set & the edges are golden. Allow to remain in oven for approximately another 30 mins. with the oven turned off to ensure a well set pie.
• (The pie will collapse some as it cooks, but the slow cooking ensures a steadier center.)
• Allow to cool to room temperature, refrigerate.
• Enjoy with friends & family!

RICOTTA CHEESE PIE

Steps:

• Flute the pie crust edge, and bake the shell; cool completely.
• In a small saucepan, place the COLD milk or half and half cream (if using); sprinkle the gelatin over the half and half, let stand for 1 minute to soften the gelatin slightly.
• Over medium heat, heat the cream/gelatin mixture until the gelatin dissolves, stirring constantly; set aside to cool slightly.
• In another saucepan over low heat, heat the chocolate pieces until melted and smooth, stirring occasionally; keep warm.
• In a small bowl, with mixer at medium speed, beat 1-1/2 cups whipping cream until soft peaks form; set aside.
• In a large bowl, with mixer at low speed, beat the ricotta cheese, confectioners sugar, vanilla, cinnamon, nutmeg, and the remaining 1/2 cup whipping cream, until well blended.
• Gradually beat in the gelatin mixture; increase the speed to medium, beat until creamy.
• Reserve 1 cup of the whipped cream for topping.
• Fold in the remaining whipped cream into the ricotta mixture.
• Drizzle about one-fourth of the melted chocolate over the bottom of the pre-baked pie shell.
• Top with one-third of the ricotta cheese mixture.
• Layer the chocolate and the cheese mixture 2 more times.
• Spread reserved whipped cream over the top of the pie.
• Drizzle the remaining chocolate over the whipped cream in a decorative pattern.
• Chill the pie for 3-4 hours before serving.