Italian Cheese Pie Recipes

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ITALIAN RICOTTA CHEESE PIE



Italian Ricotta Cheese Pie image

An easy, cheesy, sweet Italian pie. Avanti!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 11

1 cup graham cracker crumbs
2 tablespoons butter
1 cup honey
4 eggs
4 cups ricotta cheese
1 tablespoon honey
2 teaspoons vanilla extract
2 tablespoons whole wheat flour
2 teaspoons lemon zest, cut into thin slivers
2 tablespoons blanched slivered almonds
1 tablespoon shelled pumpkin seeds

Steps:

  • In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
  • Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
  • Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 47.4 g, Cholesterol 100.6 mg, Fat 7.8 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 2.9 g, Sodium 121.4 mg, Sugar 40.7 g

RICOTTA PIE (OLD ITALIAN RECIPE)



Ricotta Pie (Old Italian Recipe) image

This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.

Provided by Misty

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 24

Number Of Ingredients 13

12 large eggs eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
¼ cup miniature semisweet chocolate chips, or to taste
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
½ cup shortening, chilled
1 tablespoon shortening, chilled
4 large eggs eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk

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.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g

ITALIAN CHEESE PIE



Italian Cheese Pie image

This recipe can serve as a main dish or an appetizer cut into small pieces. For the meat and cheese, buy it in 1/4 inch slices and then dice it into smaller pieces. You can freeze any extra pies you make. This pie is delicious cold, but it's better warm.

Provided by CookingONTheSide

Categories     Savory Pies

Time 1h35m

Yield 2 pies, 20 serving(s)

Number Of Ingredients 9

1/2 lb extra-sharp provolone cheese, cut into 1/4-inch pieces
1/2 lb sharp provolone cheese, cut into 1/4-inch pieces
1/4 lb genoa salami, cut into 1/4-inch pieces
1/4 lb boiled ham, cut into 1/4-inch pieces
2 cups mozzarella cheese, shredded
1 (32 ounce) container ricotta cheese
1/2 lb locatelli romano cheese or 1/2 lb pecorino cheese, grated
3 eggs
2 (9 inch) frozen deep dish pie shells

Steps:

  • In a very large mixing bowl, combine all ingredients except crusts.
  • Mix well, making sure that all ingredients are distributed through the ricotta mixture evenly.
  • Spoon the ingredients equally into the pie crusts.
  • For a more decorative look, apply strips of pie crust to the top of the pie in a basketweave pattern.
  • Bake at 350 degrees until the top of the pie is a dark golden brown and the center is set, approximately 1 hour, 15 minutes.
  • Allow pies to cool for about 45 minutes before slicing.
  • Serve warm or cold.

CHEESY ITALIAN BACON PIE



Cheesy Italian Bacon Pie image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 15

One 9-inch frozen uncooked pie crust, thawed
All-purpose flour, for dusting
1 tablespoon extra-virgin olive oil
4 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
2 medium zucchini, ends trimmed, halved lengthwise, cut into thirds and then 1/4-inch pieces
2 large shallots, chopped (1/2 to 2/3 cup)
1 large clove garlic, finely chopped
4 large eggs, at room temperature
1 cup heavy whipping cream
1 cup (4 ounces) coarsely grated fontina cheese
2 tablespoons chopped fresh basil
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated or ground nutmeg

Steps:

  • Place an oven rack in the center of the oven and preheat to 450 degrees F.
  • Unroll the crust on a lightly floured work surface. Using floured fingertips, seal any tears in the dough. Sprinkle the dough very lightly with flour. Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish. Peel off the remaining sheet of paper. Trim the dough overhang to 3/4 inch. Fold the overhang under and form a smooth top edge. Crimp the edge decoratively. Pierce the bottom and sides of the crust all over with a fork. Chill the crust at least 10 minutes.
  • Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes. Set aside to cool.
  • Reduce the oven temperature to 375 degrees F.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta cook until brown and crisp. Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet.
  • Add the zucchini, shallots and garlic to the skillet. Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes. Cool the zucchini slightly, about 10 minutes.
  • In a medium bowl, whisk the eggs and cream. Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture. Whisk to blend. Pour the custard into the cooled pie crust.
  • Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes. Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature.

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