Ricotta Cheese Pie Recipes

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.

CREAMY PUMPKIN PIE WITH RICOTTA CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
• Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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).

ITALIAN RICOTTA CHEESE PIE

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.

CREAMY RICOTTA PIE

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.

RICOTTA CHEESE PIE

Steps:

• Flute the pie crust edge, and bake the shell; cool completely.
• In a small saucepan, place the COLD milk or half and half cream (if using); sprinkle the gelatin over the half and half, let stand for 1 minute to soften the gelatin slightly.
• Over medium heat, heat the cream/gelatin mixture until the gelatin dissolves, stirring constantly; set aside to cool slightly.
• In another saucepan over low heat, heat the chocolate pieces until melted and smooth, stirring occasionally; keep warm.
• In a small bowl, with mixer at medium speed, beat 1-1/2 cups whipping cream until soft peaks form; set aside.
• In a large bowl, with mixer at low speed, beat the ricotta cheese, confectioners sugar, vanilla, cinnamon, nutmeg, and the remaining 1/2 cup whipping cream, until well blended.
• Gradually beat in the gelatin mixture; increase the speed to medium, beat until creamy.
• Reserve 1 cup of the whipped cream for topping.
• Fold in the remaining whipped cream into the ricotta mixture.
• Drizzle about one-fourth of the melted chocolate over the bottom of the pre-baked pie shell.
• Top with one-third of the ricotta cheese mixture.
• Layer the chocolate and the cheese mixture 2 more times.
• Spread reserved whipped cream over the top of the pie.
• Drizzle the remaining chocolate over the whipped cream in a decorative pattern.
• Chill the pie for 3-4 hours before serving.