Italian Lemon Ricotta Pie Recipes
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).
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
LEMON RICOTTA PIE
I like to add in Marsala into the ricotta mixture, but you can omit if desired. Use your own favorite pie pastry recipe for this. Amaretti biscuits can be purchased in the Italian section of any major supermarket.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For pie pastry into a 9-inch glass pie plate, flute edges and chill while making the filling.
- To make the filling; in a large bowl place the ricotta, whipping cream, eggs, 1/2 cup plus 2 tablespoons sugar (or more if desired) Marsala, lemon zest, cinnamon, vanilla and almond extract and flour; mix well to combine.
- Sprinkle the crushed amaretti biscuits over the unbaked pie shell.
- Spoon the ricotta filling over the crushed biscuits and spread out evenly.
- Place the unbaked pie in the fridge for 20-25 minutes.
- Set oven to 350 degrees.
- Place the pie plate on a baking sheet.
- Bake for about 1-1/4 hours or until firm to the touch (might take a little less or more time).
- Turn the oven heat off and leave the door a little open.
- Leave the pie in the oven with heat off until oven is cool.
- Cool completely before slicing.
Nutrition Facts : Calories 359.5, Fat 20.9, SaturatedFat 9.9, Cholesterol 99.7, Sodium 191, Carbohydrate 31, Fiber 1.1, Sugar 16.1, Protein 10.4
ITALIAN RICOTTA PIE
This festive pie is traditionally served at Christmas or Easter, but is great at any time. The texture - rich yet light - is a wonderful finale to a family or formal dinner!
Provided by Linda Wood
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs until light and fluffy. Add rice, ricotta, sugar, orange rind, lemon rind, cinnamon, and vanilla extract. Mix until thoroughly combined.
- Roll out half of pastry to fit 10 inch deep-dish pie pan. Place pastry in pan, and fill with ricotta mixture. Roll out remaining pastry and cut 12 1-inch wide strips. Lay strips in a lattice pattern on top of filling. Brush pastry with milk.
- Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.
Nutrition Facts : Calories 733.4 calories, Carbohydrate 96.8 g, Cholesterol 221.5 mg, Fat 29.1 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 10.9 g, Sodium 453.8 mg, Sugar 55.5 g
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