Ricotta Pie

By Jessica S
@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:

4 Comments

Prep:

40 Min

Cook:

1 Hr

Ingredients

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
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.