This lemony, lightly sweet Italian ricotta pie is the perfect way to end Easter Sunday.
This recipe is courtesy of Peapod.
Preheat the oven to 350 degrees F.
Bring 2 quarts of water to the boil.
In the bottom rack of the preheated oven, place a 9”x13” baking dish, and fill with the boiled water. Place another oven rack directly above the baking dish.
In a large bowl, sift flour, baking powder, and sugar together. Stir to combine.
In a small bowl, combine egg yolks, milk, olive oil, vanilla extract, and almond extract.
Make a well in the center of the dry ingredients, and pour in the combined wet ingredients. Stir to combine with a wooden spoon. If the mixture becomes too firm to combine with a spoon, use your hands.
Flour your countertop well and place the dough ball in the center of the surface. Press the dough ball into a round disc. Flour a rolling pin, and gently roll the disc into a circle 2 inches larger than a 9-inch pie dish.
Fold the dough in half over the rolling pin, and gently transfer it to the 9-inch pie dish to line it. Use your fingers to form and press the dough into the dish, crimping the top edge all the way around. Set the pie shell aside.
Place the ricotta in a large bowl, and mix with the sugar until combined.
Add the whole eggs, egg whites, and vanilla extract, and stir to combine. If the mixture is lumpy, whisk it until smooth.
Pour the mixture into the unbaked crust. Cover the crust edge with foil to stop the edges burning.
Place the pie in the center of the oven, above the water bath, and bake for 1 hour and 10 minutes. Turn the oven off, leave the pie in the oven with the door shut, and let the pie rest in the oven for 10 more minutes.
Remove the pie from the oven and place on a wire rack to cool completely.
Chill overnight, uncovered. Once chilled, cut and serve.