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
RICOTTA PIE
Provided by Food Network
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 14
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:
- 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.
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
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
RICOTTA CHEESE PIE
Lemon scented ricotta chesse pie with a creamy texture.
Provided by marhaz
Time 2h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 300 F.
- Break eggs into a large bowl & blend with an electric mixer. Add the sugar, cream cheese & ricotta, beat until smooth. Add the lemon extract & lemon zest, stir well. Stir in walnuts.
- Pour the batter into a greased 23cmx23cm glass baking dish. Place dish in the center of the preheated oven. Bake for 1½ hour, until the pie is set & the edges are golden. Allow to remain in oven for approximately another 30 mins. with the oven turned off to ensure a well set pie.
- (The pie will collapse some as it cooks, but the slow cooking ensures a steadier center.)
- Allow to cool to room temperature, refrigerate.
- Enjoy with friends & family!
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
LEMON RICOTTA CAKE
The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Mix cake flour, baking powder, baking soda, and salt into a large bowl.
- Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 44.2 g, Cholesterol 82.4 mg, Fat 15.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 336.3 mg, Sugar 27.2 g
LEMON-RICOTTA TART
Complete any meal with this sweet citrus tart featured in "Everyday Food: Fresh Flavor Fast."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
- Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
- In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.
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