Ricotta Cheese Pie
2016-08-24- Cuisine: Italian
- Course: Dessert
- Skill Level: Easy
-
Add to favorites
- Yield: 2 pies
- Servings: 16
- Prep Time: 20m
- Cook Time: 60m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Italian Rancheros
-
Chicken With Vinegar Peppers
-
Pecan Zucchini Bread
-
Walnut Date Loaf
-
Ribbon Pumpkin Bread
Nutritional Info
This information is per serving.
-
Calories
215 -
Total Fat
9 g -
Saturated Fat
5 g -
Cholesterol
71 mg -
Sodium
153 mg -
Potassium
34 mg -
Total Carbs
27 g -
Fiber
0 g -
Sugars
15 g -
Protein
6 g
Ingredients (crust)
1-3/4 cup flour
4 egg yolks
1 cup confectioners’ sugar
4 tablespoons melted butter
1/2 teaspoon salt
1 tablespoon cold water
Ingredients (filling)
2 pounds ricotta cheese, drained
4 egg whites, beaten stiff
1 cup confectioner’s sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon each candied chopped orange peel, lemon peel, and citron, or 3 tablespoons fruit cake candied fruit mix.
Method
Step 1
Drain the ricotta. Wrap it in cheesecloth in a strainer. Place over a bowl and put something heavy like a plate on top. Refrigerate for a few hours or overnight.
Step 2
For crust, combine dry ingredients. Add yolks, butter and water. Mix and roll into a ball. Add more water if needed to make dough stick together. Roll out. Line 2 greased 8-in. pie plates with pastry.
Step 3
For filling, cream cheese with sugar, cinnamon and vanilla. Fold in egg whites and candied fruit. Pour into unbaked pie shells. If desired sprinkle with confectioners' sugar.
Step 4
Pour filling into pie crusts and bake at 350° for 1 hour.
A prepared pie crust works just fine and you can use whole eggs in the cheese rather than separating.