RICOTTA PIE
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
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.
RICOTTA PIE RECIPE
Italian Ricotta Pie, make the authentic classic Italian dessert at home. A must have for any Italian Easter meal.
Provided by Robin Gagnon
Categories Appetiser
Time 2h40m
Number Of Ingredients 15
Steps:
- Zest the lemon and divide the zested lemon equally for crust and filling. Put aside the filling half for later.
- Beat together half the zest, 1 egg plus 1 yolk. set aside.
- Add the flour, sugar, baking powder and salt in a large bowl and whisk, or simply dump into a food processor.
- Add egg mixture, mix together or just add if using processor.
- Add the cold butter. mash with a fork, or chop together with butter knives or mezzaluna. If using food processor, pulse a few times until well combined.The mixture will seem dry and mealy. That is correct.
- Dump the crust mixture unto a marble pastry board or lightly floured surface and knead until you can comfortable make a ball. It will seem very crumbly at first, have patience. If you absolutely have to add a teaspoon of lemon juice to moisten dough.
- Wrap up the dough ball with plastic wrap and place in refrigerator for at least an hour.
- Preheat oven to 350 degrees F.
- Roll out the chilled dough on a lightly floured surface until you have a circle larger than your pie pan by at least a couple inches on each side.
- Roll the crust gently into the rolling pin to help transfer it to the pie pan. Tuck to into the pan and trim off excess dough. If you have any tears in the crust simply fill them in and smooth out. The dough is forgiving.
- Prick the bottom of the crust with the tines of a fork every inch or so. If you have pie weights spread them over bottom of crust.
- Bake the crust for 8-10 minutes. It will be cooked through, but not starting to brown.
- While baking the crust, start making the crust. Begin by whisking together the eggs and extra white in a large bowl.
- Add the rest of the filling ingredients and mix together with a wooden spoon or spatula until smooth enough to finish mixing with a whisk.I do not recommend using an appliance for this step. It is best done by hand, so as to not break down the ricotta too much.
- Pour the filling batter into the crust.
- Bake for 45-55 minutes. It is done when roughly halfway to the center is set, but middle is still jiggly.
- After baking allow the pie to cool fully before serving. Place in refrigerator once fully cooled.
Nutrition Facts : Calories 405 kcal, Carbohydrate 43 g, Protein 14 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 143 mg, Sodium 145 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 7 g, ServingSize 1 serving
CAMILLE'S CRUSTLESS RICOTTA PIE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 21 g, Cholesterol 100.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 11.2 g, SaturatedFat 4.4 g, Sodium 123.7 mg, Sugar 17.1 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
SWEET RICOTTA CHEESE TART
Provided by Elisa Mazzaferro-Rosenberg
Categories Egg Dessert Bake Easter Cream Cheese Ricotta Spring Bon Appétit Colorado
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
- Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.
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
RICOTTA CHEESE PIE
Make and share this Ricotta Cheese Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 8 slices
Number Of Ingredients 10
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.
Nutrition Facts : Calories 548.4, Fat 40.9, SaturatedFat 22.4, Cholesterol 117, Sodium 216.8, Carbohydrate 30.4, Fiber 0.7, Sugar 15.1, Protein 15.9
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
More about "sweet ricotta cheese pie food"
EASY ITALIAN RICOTTA CHEESE PIE RECIPE - LOW CARB YUM
From lowcarbyum.com
- In deep dish pie plate, mix together almond flour, 3 tablespoons equivalent sugar substitute and 1/4 teaspoon salt.
SWEET RICOTTA PIE - JERSEY GIRL COOKS
From jerseygirlcooks.com
5/5 (7)Total Time 1 hrCategory DessertCalories 173 per serving
SWEET RICOTTA RECIPE - MARCELLINA IN CUCINA
From marcellinaincucina.com
EASY ITALIAN LEMON RICOTTA PIE RECIPE
From simpleitaliancooking.com
ITALIAN RICOTTA PIE - A FAMILY FEAST®
From afamilyfeast.com
EASY RICOTTA PIE RECIPE | TAKES JUST 10 MINUTES TO PREP
From imhungryforthat.com
20 SWEET AND SAVORY RICOTTA RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 BEST ITALIAN RICOTTA CHEESE PIE RECIPES | YUMMLY
From yummly.com
ITALIAN SWEET RICOTTA PIE - THE DAILY MEAL
From thedailymeal.com
RICOTTA PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ITALIAN EASTER PIE RECIPE - TASTING TABLE
From tastingtable.com
EASY RICOTTA PIE - CHEESE KNEES
From cheeseknees.com
RICOTTA PIE (SWEET ITALIAN EASTER PIE) - FOODWORTHFEED
From foodworthfeed.com
AUTHENTIC ITALIAN MINI RICOTTA EASTER PIES RECIPE
From shelovesbiscotti.com
RICOTTA PIE {LIGHT AND LEMONY} - MARCELLINA IN CUCINA
From marcellinaincucina.com
BEST ITALIAN RICOTTA PIE RECIPE (EASTER) - CUCINABYELENA
From cucinabyelena.com
23 BEST RICOTTA DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
AUTHENTIC ITALIAN RICOTTA PIE - THROUGH HER LOOKING GLASS
From throughherlookingglass.com
FLOURLESS CHOCOLATE RICOTTA CAKE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love