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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ricotta Pie Recipe

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This recipe for Ricotta Pie is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Sweet Dough:
2 1/2 c. Flour
1/4 lb. Butter
1/2 c. Sugar
1 tbsp. Baking Powder
3 Eggs
1/2 tsp. Vanilla

Filling:
4 Eggs
1 c. Sugar
1 1/2 lbs. Ricotta
8 oz. (1/2 pint) Heavy Cream
1 tsp. Vanilla
Pinch of Salt
2 tbsp. Chocolate or Coffee Liquor
Optional:
2 tbsp. Orange Rind
2 tbsp. Lemon Rind
1/2 c. Mini Chocolate Chips

Directions:
Directions:
Preheat oven to 350º
Dough:
Make a well in the flour and add all ingredients, mix, roll out using a lot of flour; cut in half for top and bottom crusts

Filling:
Mix ricotta, vanilla, salt, liquor, rinds, and chips
Mix eggs and sugar until fluffy and add to ricotta mixture
Whip heavy cream and add to ricotta mixture

Add to a 10". Pyrex pie plate and bake for 1 hour

Personal Notes:
Personal Notes:
Roll dough extra thin; it rises and mixture spills out; there may be enough to make an additional small pie bottom crust

 

 

 

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