Creamy Ricotta Pie Recipes

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RICOTTA CHEESE PIE I



Ricotta Cheese Pie I image

Creamy, and not too sweet.

Provided by Linda C.

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 8

1 ½ cups ricotta cheese
2 eggs
1 teaspoon vanilla extract
½ cup white sugar
1 ½ cups milk
2 tablespoons cornstarch
1 recipe pastry for a 9 inch single crust pie
½ teaspoon ground cinnamon

Steps:

  • Dissolve cornstarch in 1/2 cup milk.
  • Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 27 g, Cholesterol 50.2 mg, Fat 9.6 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 153.4 mg, Sugar 14.8 g

CREAMY ORANGE RICOTTA TART



Creamy Orange Ricotta Tart image

I just love how delicate and fancy tarts look on the table. This recipe has a delicious flavor to match. Light and fruity, this would be ideal for you next luncheon or brunch. Enjoy!

Provided by Terese Galgano @Terese

Categories     Pies

Number Of Ingredients 12

FOR THE CRUST
1 cup(s) finely ground vanilla wafers (about 35 nilla vanilla wafers)
2 tablespoon(s) granulated sugar
3 tablespoon(s) butter, melted
FOR THE FILLING
15 ounce(s) whole milk ricotta cheese
3 ounce(s) cream cheese, room temperature
3/4 cup(s) granulated sugar
2 tablespoon(s) self rising flour
3 large egg yolks
1 tablespoon(s) finely grated orange zest
1 tablespoon(s) orange flavored liqueur (grand mariner)

Steps:

  • Make The Crust: Position a rack in the center of the oven and heat the oven to 350F. Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
  • In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
  • Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
  • Put the crumbs in the tart pan and use your hands to spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
  • Use your fingers to pinch and press some of the crumbs around the inside edges of the pan to cover the sides evenly and create a wall about a 1/4 inch thick.
  • Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer(a metal measuring cup with straight sides and flat base is good for this)
  • Bake the crust until it smells nutty and fragrant and is lightly browned, about 10 minutes
  • Set the baked crust on a rack and let it cool.
  • Make The Filling and Bake the Tart: Position a rack in the center of the oven and heat the oven to 350F
  • In a medium bowl, combine the ricotta & cream cheese. Using an electric mixture, beat on medium speed until well blended and no lumps remain, about 3 minutes.
  • Add the sugar & flour and continue beating until well blended, about 1 minute.
  • Add the egg yolks, orange zest & orange liqueur. Beat until just incorporated.
  • Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
  • Bake the tart until the filling barely jiggles when the pan is nudged, 30-35 minutes. Let cool completely on a rack.
  • Refrigerate the tart in the pan until chilled and firm, 2-3 hours.

CREAMY RICOTTA PIE



Creamy Ricotta Pie image

Ricotta, white chocolate pudding, whipped topping, orange peel and chocolate chunks are mixed and spooned into a wafer crust for a tasty no-bake pie.

Provided by My Food and Family

Categories     Recipes

Time 2h10m

Yield 8 servings

Number Of Ingredients 7

1 cup POLLY-O Original Ricotta Cheese
3/4 cup cold milk
1-1/2 tsp. grated orange zest
1 pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1 ready-to-use vanilla wafer crumb crust (6 oz.)

Steps:

  • Beat ricotta cheese, milk and orange zest in large bowl with wire whisk until well blended.
  • Add dry pudding mix. Beat with wire whisk 1 to 2 min. Gently stir in whipped topping until well blended. Stir in chocolate. Spoon into crust.
  • Refrigerate 2 hours or until firm. Store leftover pie in refrigerator.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 25 g, Protein 6 g

RICOTTA PIE



Ricotta Pie image

This pie is delicious and sooo easy. Addictive too! I've found that to fill a 9" pie shell, I need to make another 1/2 recipe in order to fill the shell. Sometimes you will have a little left over, so either you can fill a few custard cups or make little pies!

Provided by rachel ross

Categories     Pies

Time 1h10m

Number Of Ingredients 6

1 pie crust shell (either store bought or homemade)
1 lb ricotta cheese
1 c sugar
1/2 c heavy whipping cream
5 whole eggs
1 Tbsp vanilla

Steps:

  • 1. Beat ricotta cheese until smooth.
  • 2. Add sugar, eggs, vanilla and cream. Mix well until combined.
  • 3. Pour mixture into the unbaked pie crust.
  • 4. Bake in a 350 degree oven for 1 hour or until top is golden brown.

RICOTTA PIE



Ricotta Pie image

A creamy ricotta filling with a hint of lemon and almond is baked inside of a sweet Italian pie pastry. Typically served on Easter, but not exclusively, this Ricotta Pie is the star of the show at any meal. The ricotta typically needs to be strained, so prepare ahead of time since this process takes at least 8 hours in the refrigerator or overnight. Please also note this pie requires a 9" deep-dish pie pan.

Provided by Kelli Avila

Categories     Sweet

Time 1h40m

Number Of Ingredients 14

3 cups (360 grams) all-purpose flour
½ cup (60 grams) powdered sugar
1/2 teaspoon baking powder
1 teaspoon lemon zest
½ teaspoon salt
1 cup (226 grams) unsalted butter
2 large eggs
32 ounces (905 grams) whole-milk ricotta, strained if very watery (see notes)
3/4 cup (150 grams) granulated sugar
4 large eggs
1 teaspoon lemon juice
1 teaspoon lemon zest
⅛ teaspoon almond extract
Egg wash, for assembling

Steps:

  • Preheat the oven to 375ºF
  • Add the flour, powdered sugar, baking powder, lemon zest and salt to the bowl of a food processor, and pulse until well combined.
  • Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
  • With the motor running, add in the eggs and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
  • Transfer the dough to a work surface dusted with flour. Divide the dough in half.
  • Roll out half of the dough to a rough 11″ circle and place inside of a 9″ deep-dish pie plate, tucking the ends of the pastry underneath themselves to form an edge. Pierce the bottom of the pastry multiple times with a fork to allow the steam to escape when baking. Place the pastry in the freezer to chill while the oven preheats, or at least 10 minutes.
  • Roll out the other half of the dough to a rough 10-inch circle. Place the pie dough on a flat surface (such as a sheet pan) that can fit in your refrigerator. Cover, and transfer to the refrigerator to chill.
  • Remove the bottom crust from the freezer and line the pastry with a round piece of parchment paper and then add pie weights to fill (or dry rice or beans or lentils), making sure to push pie weights up against the edges. Bake for 20 minutes on the lower rack, then remove from the oven and remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes.
  • Remove from the oven and let cool for about 15 minutes.
  • Meanwhile, make the filling: Add the (strained) ricotta to a large bowl. Whip it with a whisk for 30 seconds until lightened. Add the sugar, eggs, lemon juice, lemon zest, and almond extract and whisk together until well combined.
  • Transfer the filling to the slightly cooled pie shell.
  • Whisk together an egg with a bit of water to make an egg wash.
  • Remove the rolled-out top crust from the refrigerator. Score the top crust with the fork in a lattice pattern by evenly pressing and dragging the fork on the pastry. You want to get a good score on it, but make sure not to cut through the pastry.
  • Brush the egg wash on the top crust as well as on the edges of the baked bottom pie crust (this will help the top crust seal to the edges). Transfer the top crust pastry on top of the ricotta filling. Seal the top crust into the edges, and cut off any excess dough.
  • Bake the pie on a rimmed baking sheet in the middle part of the oven for 40-50 minutes, or until the top is golden and shiny and the filling has just nearly puffed up throughout, leaving just a small portion in the middle that has not risen.
  • Let cool for at last 2 hours. Serve at room temperature or cold.

CREAMY RICOTTA PIE



Creamy Ricotta Pie image

This is a creamy pie, not a dense cheesecake. For crust-challenged individuals (like myself), this is for you. The crust is cookie-like. Whenever I am invited to visit friends and ask if I can bring something, they always request this pie.

Provided by lashley

Categories     Desserts     Pies

Time 4h35m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
½ cup white sugar
½ cup shortening
2 large eggs
1 ½ teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon salt
2 (16 ounce) containers ricotta cheese
¾ cup white sugar
2 large eggs
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 pinch ground cinnamon, for garnish
1 pinch white sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together.
  • Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping.
  • Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish.
  • Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling.
  • Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired.
  • Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes.
  • Chill pie in refrigerator until fully firm, about 3 hours.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 62.3 g, Cholesterol 128.2 mg, Fat 24.6 g, Fiber 1.2 g, Protein 19.3 g, SaturatedFat 9.6 g, Sodium 559.7 mg, Sugar 32.3 g

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