Ricotta Pie Recipes

RICOTTA CHEESE PIE I

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.

ITALIAN RICOTTA PIE

Steps:

• Preheat oven to 350 degrees F.
• Bring 2 or more quarts of water to boil on stove. In the bottom rack of the preheated oven, place a baking dish such as a 9×13-inch baking dish and fill with the hot, boiled water. Place another oven rack directly over that to next rack position.
• In a large bowl, sift flour, baking powder and sugar. Stir to combine.
• In a smaller bowl combine egg yolks, milk, olive oil, and both extracts.
• Make a hole in the center of the flour and pour in liquid. With a wooden spoon, mix to combine. (If the mixture gets too difficult to combine with a wooden spoon, used your hands to finish mixing).
• Flour your countertop well and place the dough ball in the center, pressing to form a round disc. Keep flouring, pressing and flipping. Flour a rolling pin and gently roll to a circle an inch or two larger than a deep dish 9-inch pie plate.
• Either fold the dough in half and place over half the pie plate, flipping other half over or roll the dough onto your rolling pin than back over the pie plate. Again, the dough is soft and delicate so be gentle.
• Use your fingers to form and press the dough into the confines of the pie dish, crimping the top edge all the way around (as you would any other pie) by pinching with thumb and index finger. Set aside, the shell is not pre-baked.
• Make the filling by placing the ricotta in a large bowl and mixing in sugar until combined.
• Add whole eggs, egg whites and vanilla and stir to combine with a wooden spoon. If lumpy, use a wire whisk to smooth out.
• Pour directly into unbaked crust. Cover the crust edge with foil or pie crust shield so the edges don't get too browned as the pie bakes.
• Place pie in the center of oven on the rack over the water bath and bake for one hour and ten minutes. Turn off oven but leave the pie in the oven for ten more minutes. (Don't open the oven door during any of the time that the pie is in the oven.)
• Carefully remove the pie from the oven and place on a wire rack to cool completely. (Cool completely before refrigerating - if you put the pie in the refrigerator while still warm, it will weep slightly and collect moisture on top.) Chill overnight uncovered.
• Once chilled, cut and serve.

ITALIAN RICOTTA PIE

Steps:

• To make crust, mix flour and salt in medium bowl.
• Cut in butter until mixture looks like coarse crumbs.
• Stir in egg yolk and water.
• Roll out, place crust in 10" glass pie plate and flute the edges.
• For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
• Beat in eggs and add sugar gradually.
• Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).

RICOTTA PIE (OLD ITALIAN RECIPE)

Steps:

• Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
• Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
• Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
• Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
• Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

SWEET RICOTTA PIE

Steps:

• To prepare the crust, in a medium bowl, toss together the flour, baking powder, and sugar with your hands. Using a grater, grate the orange and lemon zests into the flour mixture. Reserve the fruit of the orange and lemon for the filling. Add the vanilla, eggs, and butter, kneading them into the mixture with your fingertips. This dough should have a smooth, even consistency, so if the mixture is still crumbly, add cold water, 1 teaspoon at a time until you can easily form the dough into a ball. Wrap the dough in plastic wrap and refrigerate it for at least 10 minutes.
• Preheat the oven to 350°F.
• To prepare the filling, in a large bowl, using an electric mixer on medium-high speed, beat the ricotta until it has a smooth, even texture. Mix in the sugar on medium speed. Mixing on low speed, add the eggs, 1 at a time. After all of the eggs have been added, stop the mixer and scrape the sides of the bowl. Mix again on medium speed for about 20 seconds. Add the vanilla. Either squeezing firmly with your fingers or using a citrus squeezer, add the juices from the orange and lemon (if you are squeezing the juice out with your hands, be sure the pits don't get into the filling mixture). Mix the ingredients on medium speed until they are thoroughly combined.
• While assembling the pie, be aware that this dough is extremely delicate (see page 185), so be sure to sprinkle your work surface and rolling pin generously with flour. To prepare the pie shell, divide the chilled ball of dough in half. Roll out one half to a circle about 12 inches in diameter, approximately 1/4 inch thick. Fold the circle in half, place it in a 10-inch deep-dish pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Because this dough is so delicate, coat your fingertips with flour before crimping the crust. Using your thumb and index fingers, crimp the edges of the pie shell.
• To assemble the pie, spread the filling across the bottom of the pie shell, distributing it evenly. Roll out the second half of the dough, again to about 1/4-inch thickness. Using a sharp knife or a pastry wheel, cut the round into 3/4-inch strips. Place the strips over the top of the pie filling, lattice style, so that the edges of the strips meet the crimped edges of the pie shell. Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie.
• To bake, place the pie plate on a baking sheet and bake for 30 minutes. Rotate the pie 180 degrees for even browning. Bake for approximately 20 more minutes, or until the pie is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the pie to cool completely before serving.
• Sweet Ricotta Pie should be served cold or at room temperature. It can be stored in the refrigerator for up to 3 days.
• Working with Delicate Crust
• Because the dough for the sweet ricotta pie is so delicate, it may tear during the rolling process or while being placed in the pie pan. If this does happen, you can easily solve the problem by patching up any holes or tears with dough scraps moistened with a few drops of water applied to the holes, blending together with your fingertips.

EASTER RICOTTA PIE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl with an electric mixer, beat the ricotta with the sugar until very smooth.
• Add the eggs, 1 at a time, beating well after each addition.
• Beat in the vanilla and cinnamon.
• Stir in the candied fruit, orange zest and chocolate chips.
• Pour the filling into the unbaked pie shell.
• Place onto rimmed baking sheet for ease of pulling it out of the oven.
• Sprinkle the top with cinnamon and swirl it with the tip of a knife.
• Bake the pie for 45 minutes, or until ricotta is set and toothpick comes out clean.
• Let cool down and refrigerate.

RICOTTA PIE

Steps:

• In a food processor combine the dry ingredients and pulse a few times.
• Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
• Add the slightly beaten egg and pulse until the dough starts coming together.
• On a lightly floured wooden board, turn out the dough and form into a smooth disc, by pressing dough together.
• Wrap in plastic wrap and refrigerate for 60 minutes.
• Meanwhile, in a large mixing bowl (of a stand mixer) beat the ricotta on low speed with the paddle attachment until smooth (approx 30 seconds). Make sure to scrape down the sides of the bowl a few times.
• Slowly add the sugar and continue to beat for another 30 seconds or so.
• Add the lemon zest, cinnamon, liquor, and 1 egg.
• Beat until the egg is properly incorporated. Remember to scrape down the sides of the bowl.
• Continue to add one egg at a time, making sure to properly incorporate into the mixture and scraping down the sides of the bowl.
• Set aside while you roll out your dough.
• Preheat oven to 350 °F (175 °C). Place oven rack to bottom third.
• Roll out the dough to fit your pie plate (9-inch). The thickness should be about 1/8 of an inch. Carefully fold over and fit into your pie pan.
• Pour the filling.
• Optional step: Decorate with strips of dough and brush tops of dough strips with milk.
• Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning.
• Cool completely on a wire rack.
• Refrigerate until serving.

ITALIAN LEMON RICOTTA PIE RECIPE

Steps:

• Preheat oven to 375F
• Combine the ricotta, sugar, flour, salt, lemon zest and egg yolks (only the yolks), in a large mixing bowl until very smooth without lumps or clumps
• In a separate bowl, whisk the egg whites until they form stiff peaks. If you have an electric mixer, use the whisk that came with it.
• Using a spatula, gently fold the egg whites into the ricotta mixture.
• Spray the cake pan or spring form pan with cooking spray or butter and dust with some flour. Once even coated dump any excess into the sink by simply tapping the sides.
• Bake for 35 minutes uncovered
• Let cool for 1 hour to allow pie to set and settle (it will deflate)
• Before serving, top with confectioners sugar (don't be shy). If you have fresh blueberries or other fruit, add these either on top or as a side dish.

RICOTTA PIE

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.

SICILIAN RICOTTA PIE

Steps:

• In the bowl of a food processor, add the flour and sugar and process a few times to mix together.
• Next add the butter and pulse a few times until the mixture looks like wet sand.
• Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses, no more than that should be necessary).
• Dump out the dough from the food processor bowl onto a lightly floured counter. Form the dough into two disks (one slightly larger than the other) and chill in the refrigerator for about an hour.
• In a large bowl, mix the ricotta with the two egg yolks and sugar. In a large mixing bowl, beat the egg whites until nice and fluffy.
• Fold the egg whites, espresso, lemon zest, and vanilla into the ricotta mixture.
• Fold in the chocolate chips.
• When dough nicely chilled, remove them from the refrigerator. Roll out the larger disk of dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.
• Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, not a problem. Simply piece the dough together.
• Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick).
• Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
• When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.
• Pour the filling gently into the crostata. Flatten it out with a spoon or a spatula. Roll out the remaining piece of dough to 1/8-inch thickness Cut out 5 strips and place them 1 inch apart on top of the filling.
• Cut out another 5 strips and place them 1 inch apart diagonally across first strips to form a lattice design. Trim edges of all strips flush with edge of shell.
• Carefully place the crostata on top of the baking sheet.
• Bake for about 40-50 minutes at 375 F, or until the crust is golden brown.
• Let cool completely before removing from tart pan. Best eaten the first day but makes a lovely breakfast the next day.

AUTHENTIC ITALIAN RICOTTA PIE

Steps:

• Preheat oven to 325°.
• Stir together ricotta and 6 eggs until smooth.
• Stir in sugar, vanilla, heavy cream, milk and cinnamon.
• Set aside filling.
• In medium mixing bowl, combine flour, baking powder and sugar.
• Cut in butter with pastry blender until chunks resemble coarse crumbs.
• Mix in lightly beaten eggs and vanilla extract just until incorporated.
• Divide dough in half, wrap tightly in plastic and refrigerate for at least 30 minutes.
• Roll out dough to fit into 2 greased pie plates.
• (Not too thick though, because this dough will expand due to the baking powder and eggs.)
• The dough is crumbly so I don't suggest fluting the edges.
• Pour the ricotta filling evenly into both pie pans.
• Shield edges of crust all the way around with foil and place pies in the oven.
• Bake for 30 minutes, then remove foil and rotate pies if needed so they cook evenly.
• Bake an additional 30 - 45 minutes, until crust is golden and a sharp knife inserted in the center comes out clean.
• Cool completely, then refrigerate before serving.
• Optional: garnish with whipped cream and lemon zest if desired.

RICOTTA PIE

Steps:

• To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
• On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
• Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
• Bake the pie for 45 minutes, or until just set. Let cool and chill.

RICOTTA PIE

Steps:

• Tart shell
• Sift the flour in a large mixing bowl and work in the butter using your hands, until the mixture has the consistency of coarsely grated cheese.
• In a separate mixing bowl, whisk together the sugar, lemon zest and eggs.
• Add egg mixture to bowl with butter and flour, and work the batter with a fork until smooth.
• If the mixture seems dry, add a little cold water.
• Place the dough onto a work surface dusted with flour.
• With the palm of your hand, knead the dough by pushing out portions of dough repetitively from the center and rolling it into a ball.
• Gather dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
• Tart
• Preheat oven to 350oF (180oC).
• Separate the dough into 2 halves.
• On a floured surface, roll out half the dough to the desired size.
• Place pie crust in baking dish, poke holes in the base and place baking marbles or dried beans over the bottom.
• Fold the overhanging dough slightly over the sides of the dish.
• Bake for 10 minutes.
• Remove the marbles, and reserve the pie crust.
• Reduce oven to 320oF (160oC).
• In a mixing bowl, combine ricotta, salt, sugar, lemon zest, 2 eggs, cornstarch, and mix until smooth.
• Add filling to par-baked pastry shell.
• Roll out 2nd half of the dough on the floured work surface.
• Place dough over the filled pie base and seal the edges using the tips of your fingers.
• Brush the top of the tart with 1 egg wash, and sprinkle with sugar.
• Place tart in the oven and bake for 30 minutes.
• Remove from oven and place in the refrigerator for at least 1 hour to cool.
• Dust with icing sugar.

RICOTTA PIE

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

Steps:

• To make the pie crust:
• Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
• On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
• Filling:
• Preheat the oven to 350 degrees F.
• In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
• Bake the pie for 45 minutes, or until just set. Let cool and chill.