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Ricotta Pie Recipe

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This recipe for Ricotta Pie, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dale Tofano DeMille
Added: Tuesday, July 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
2 egg yolks (slightly beaten)
4 eggs
1-2 T. cold water
1 c.shortening
3 c. (1 1/2 lbs) Ricotta
sugar
1/4 c. flour
2 T. grated orange peel
2 T. grated lemon peel
1 T. vanilla extract
1/2 c. choc chips (optional)
Confectioners sugar for (topping)

Directions:
Directions:
Sift flour then cut in shortening w/pastry blender. Gradually add eggs & add cold water water. Mix after ea addition and only add enough water to hold dough. Add shortening and mix until egg is completely blended in.
Shape into a ball. Cover & chill about 10 min. Flour surface and roll about 1/8” thick. Crust will be crumbly & may need to be pieced into pan. This is OK. Edge dough around then fill with: Beat 4 eggs until foamy. Add sugar to eggs then add ricotta and the 2 T grated orange peel and 2 T grated lemon peel, vanilla. Choc chips can be added now if desired. Pour into crust. Bake at 350 about 50 to 60 min or until firm in center and pastry is golden. Cool and then sprinkle w/confectioner’s sugar
Keep refrigerated.
Confectioner’s sugar (topping)

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Makes a 9 inch round cake layer.

 

 

 

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