Ricotta Pie

3
Jessica S

By
@jmsqueglia

This is another Easter dessert tradition. "Rigat" pie!(An Italian NY'er pronunciation of ricotta- haha) I believe this was my mom's favorite. Top with whipped cream and enjoy!

Rating:

★★★★★ 1 vote

Comments:
Prep:
40 Min
Cook:
1 Hr

Ingredients

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FILLING:

3 lb
ricotta cheese
1 c
sugar
8 large
eggs
8 oz
jar maraschino cherries, halved (reserve juice)
1 large
chocolate bar(milk or semi-sweet), grated
juice of 1 orange, or tsp. vanilla

CRUST:

2 c
flour
1/2 c
sugar
pinch
salt
1/2 c
shortening or butter
3
egg yolks
1 Tbsp
milk
grated zest of orange
*optional: use pillsbury refrigerated pie crust dough

How to Make Ricotta Pie

Step-by-Step

  • 1For crust: Combine flour, sugar, and salt. Combine with orange zest and shortening. Add egg yolks one at a time. Work with hands until dough is manageable. Add milk only to desired consistency. Form into ball, and cover for 30 minutes. Press dough into bottom(& very slightly up sides) of deep 10" springform pan.
  • 2Preheat oven to 350 degrees.
  • 3For filling: Beat ricotta and sugar, then add eggs 1 at a time mixing until incorporated. Add orange juice(or vanilla), and reserved maraschino cherry juice. Mix until well blended. Fold in by hand the cherries and grated chocolate.
  • 4Pour filling in crust. Optional: grate some extra chocolate on top. Bake at 350 degrees for 1 hour until top lightly browned. Turn off oven and cool in oven with door open. Serve chilled or room temp.

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About Ricotta Pie

Course/Dish: Pies




Show 4 Comments & Reviews

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