my ricotta pie

★★★★★ 2
By Lin Kev
from Wethersfield, CT

This is one of my family's favorite holiday desserts. I make this pie recipe for Thanksgiving, Christmas, and, of course, Easter. When I make it, my kids can't wait until after dinner so they can have a piece.

Blue Ribbon Recipe

Ricotta pie is an old-fashioned Italian dessert traditionally served at holiday dinners (like Easter or Christmas). To us, this recipe tastes like a cannoli in pie form. It's soft and creamy with hints of cinnamon throughout. Simple to prepare, you can add extra yummy touches to the recipe by folding chocolate chips into the batter or even drizzling with caramel.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10-12
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For my ricotta pie

  • 1 pkg
    9" pie crust (I use frozen or Pillsbury ready made pie crust)
  • 1 1/2 lb
    whole milk ricotta
  • 2 md
    eggs
  • 2 tsp
    vanilla extract
  • 1 tsp
    cinnamon
  • 1/2 c
    sugar
  • 1/8 tsp
    orange extract
  • *extra cinnamon to sprinkle on top*

How To Make my ricotta pie

  • 1
    Preheat oven at 350 degrees.
  • Mixing pie ingredients together.
    2
    In a large bowl, mix all the ingredients until smooth.
  • Sprinkling cinnamon on top of the pie.
    3
    Pour ricotta mixture into the pie crust. Sprinkle top lightly with cinnamon. Bake on the center rack for about 1 hour or ready when a knife in center comes out clean. 30 minutes into baking, use a pie shield or aluminum foil to cover the crust.
  • Baked ricotta pie.
    4
    After an hour, move pie onto the bottom rack and bake for another 10 minutes so the bottom of the crust is cooked.
  • A slice of ricotta pie on a plate.
    5
    Remove from oven and refrigerate for at least 2 hours before serving.
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