Ricotta Pie
By
Jessica S
@jmsqueglia
7
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!
Ingredients
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FILLING:
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3 lbricotta cheese
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1 csugar
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8 largeeggs
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8 ozjar maraschino cherries, halved (reserve juice)
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1 largechocolate bar (milk or semi-sweet), grated
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·juice of 1 orange or teaspoon vanilla
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CRUST
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2 call-purpose flour
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1/2 csugar
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pinchsalt
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1/2 cshortening or butter
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3egg yolks
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1 Tbspmilk
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·grated zest of orange
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·*optional: use Pillsbury refrigerated pie crust dough
How to Make Ricotta Pie
- For the 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 the desired consistency. Form into a ball and cover for 30 minutes.
- Press dough into the bottom (and very slightly up sides) of a deep 10" springform pan. Preheat oven to 350 degrees.
- For the 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.
- Pour filling in crust. Optional: Grate some extra chocolate on top. Bake at 350 degrees for 1 hour until top lightly browned. After an hour if the center is still jiggly, continue cooking for an additional 15 - 30 minutes.
- Turn off the oven. Cool in the oven with the door open.
- Serve chilled or room temp.
