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TREAT: Mom-Mom's Ricotta Pie
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TREAT: Mom-Mom's Ricotta Pie
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| Photo l Elizabeth D'Ambrosio |
| Ricotta cheese gets sweet. |
Simple, creamy and classic, ricotta pie is an Italian dessert that can tempt even non-sweets eaters. My father's mother makes this in the spring for family parties, along with her benchmark pound cake, and we fight for the leftovers. Citrus zest and juice adds brightness to the subtly sweet ricotta, and a sprinkle of cinnamon adds just enough spice.
Buying prepared pie crust tones down the prep work and speeds the process, and even Mom-Mom approves store-bought crust � try Keebler Ready Crust.
Mom-Mom's key tips:
- Eggs must be room temperature. Skip this step and she makes no guarantees to good results.
- After blending egg mixture and ricotta cheese, ladle from the bottom of the bowl between the two pie crusts.� This ensures an even distribution of cheese and egg mixture.
Mom-Mom's Ricotta Pie
Recipe yields two 9-inch pies
Go Get This:
9 eggs, room temperature
1 c sugar
1/4 c orange juice
zest of 2 oranges
zest of 2 lemons
1 tsp vanilla
3 lbs ricotta
2 prepared 9-inch pie crusts (Keebler recommended)
Now Do This:
Preheat oven to 325 degrees Fahrenheit.
Beat eggs with sugar, juice, zest and vanilla until well blended.� Add ricotta and blend well.
Place prepared 9-inch pie crusts on a cookie sheet or broiler pan.� Ladle the ricotta mixture from the bottom of the bowl, alternating between crusts until mixture is all doled out.
Protect crust by gently covering edges with foil.� Place cookie sheet with filled pie crusts in oven and bake for 35 minutes.� Remove foil and bake for 25 more minutes. Turn oven off and allow pies to rest in oven for five minutes.� Remove and cool.
Dust with cinnamon generously just before serving.
This looks awesome - I made something similar out of Vetri's cookbook, but crustless - called Jenny's Ricotta cake, totally easy...
Making now. One concern is that I have more of the mixture than can fit in the 2 crusts. I'm thinking that I should have gotten 2 of the Keebler 10" instead?
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