AUTHENTIC ITALIAN RICOTTA PIE
Authentic Italian Ricotta Pie passed down through the generations. This is unlike a cheesecake, has its' own unique texture and flavor from the old country. The recipe for the sweet crust is adapted from AllRecipes.com
Provided by Allie Taylor
Time 1h35m
Number Of Ingredients 14
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.
ITALIAN RICOTTA PIE
Please note: The dough for the crust is very delicate and very soft. This is normal and if it breaks as you put it into the pie plate, it can easily be repaired by pressing the tear together. (So don't worry at all if it doesn't roll out and transfer perfectly to the pie plate.)
Provided by Martha
Categories dessert
Time 1h50m
Number Of Ingredients 14
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.
RICOTTA PIE (OLD ITALIAN RECIPE)
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
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 SPINACH AND RICOTTA PIE
This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.
Provided by PaolaAlbanesi
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
- Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
- Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
- Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
- Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
- Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
- Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
- Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 27.9 g, Cholesterol 326.7 mg, Fat 28.6 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 15.2 g, Sodium 654.3 mg, Sugar 1.5 g
ITALIAN RICOTTA CHEESE PIE
An easy, cheesy, sweet Italian pie. Avanti!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 11
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
ITALIAN RICOTTA PIE
This is an old Italian recipe that is usually made for the holidays, particularly for Easter, but is good any time of the year. Note that baking time is actually 1 hour and 20 minutes. When I enter that in the cook time, it comes out as a crazy fraction.
Provided by Marie
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 13
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).
ITALIAN RICOTTA PIE RECIPE (EASTER)
Best Italian Ricotta Pie Recipe is a classic, traditional recipe - often served at Easter time. This sweet ricotta pie has a creamy ricotta filling flavored with lemon zest and a hint of almond and vanilla all inside a super easy pie shell.
Provided by Elena
Categories Sweet
Time 1h5m
Number Of Ingredients 8
Steps:
- Make the pasta frolla dough and set in fridge while preparing the filling.
- Preheat oven to 350 degrees F. Place oven rack to bottom third.
- Make filling: If your ricotta has extra water strain it (see notes)
- Start by whipping the ricotta in a stand mixer with the whisk attachment or a large mixing bowl using a hand held electric mixer. Whip as you would whipped cream- very smooth consistency.
- Then, add the sugar and mix again. Add the eggs one by one to the ricotta mixture- scraping down the sides of the bowl when needed.
- Add the almond and vanilla extract and lemon zest, mix to incorporate.
- Set aside while you roll out your dough.
- 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 in the filling.
- Optional step: Decorate with strips of dough and brush tops of dough strips with egg wash.
- Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning (if needed).
- Cool completely, about 2 hours, on a wire rack and refrigerate until serving. If desired, top with freshly whipped cream. Enjoy!
More about "italian ricotta pie recipes"
ITALIAN RICOTTA PIE RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
ITALIAN RICOTTA PIE - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
RICOTTA PIE RECIPE BY PASQUALE SCIARAPPA - EVERYBODY LOVES ITALIAN
From everybodylovesitalian.com
THE ABSOLUTE EASIEST EVER ITALIAN RICOTTA EASTER PIE RECIPE
From ahundredaffections.com
RICOTTA BALLS {TWO WAYS} - ITALIAN RECIPE BOOK
From italianrecipebook.com
SWEET RICOTTA CONFETTI PIE | RECIPE
From kosher.com
RICOTTA PIE | OLD RECIPE FOR RICOTTA PIE. | COOKING SITE FOR ITALIAN ...
From alessandrasfoodislove.com
ITALIAN MACARONI PIE RICOTTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SMOOTH AND CREAMY ITALIAN RICOTTA PIE - EASY ITALIAN RECIPES
From keepingitsimpleitalian.com
10 BEST ITALIAN RICOTTA PIE NO CRUST RECIPES | YUMMLY
From yummly.com
ITALIAN RICOTTA PIE RECIPE - MOM FOODIE
From momfoodie.com
ITALIAN RICOTTA PIE (TORTA DI RICOTTA) - COOK EAT WORLD
From cookeatworld.com
EASY RICOTTA PIE RECIPE | TAKES JUST 10 MINUTES TO PREP
From imhungryforthat.com
10 BEST ITALIAN RICOTTA CHEESE PIE RECIPES | YUMMLY
From yummly.com
ITALIAN LEMON RICOTTA PIE ON TRIVET RECIPES
From trivet.recipes
ITALIAN ROLLED TURKEY BREAST WITH SPINACH & RICOTTA AND HERB GRAVY ...
From rachaelray.com
SWEET ITALIAN RICOTTA PIE - EVERYDAY PIE
From everydaypie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #pies-and-tarts #desserts #oven #holiday-event #equipment #4-hours-or-less
You'll also love