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!
Blue Ribbon Recipe
Ricotta pie is an old Italian pie with a sweet citrus crust. A fantastic dessert! Slightly sweet, the cherry and orange flavors shine bright. It is so moist with a creamy ricotta center. We ate the pie chilled and it was perfect.
*optional: use Pillsbury refrigerated pie crust dough
How To Make
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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!