Italian Sweet Ricotta Pie

This sweet Italian ricotta pie is traditionally eaten for dessert or breakfast on Easter weekend
Ricotta Pie

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This lemony, lightly sweet Italian ricotta pie is the perfect way to end Easter Sunday.

This recipe is courtesy of Peapod.

8
Servings
383
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust

  • 1 1/2 Cup all-purpose flour
  • 1 Teaspoon baking powder
  • 1/3 Cup granulated sugar
  • 2 egg yolks
  • 1/3 Cup whole milk
  • 1/3 Cup extra-virgin olive oil
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon almond extract
  • ​Flour, for dusting

For the filling

  • 2 Cups whole milk ricotta cheese
  • 1/2 Cup granulated sugar
  • 3 whole eggs, beaten
  • 2 egg whites
  • 1 1/2 Teaspoon vanilla extract

Directions

For the crust

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.

For the filling

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.

Nutritional Facts

Total Fat
16g
23%
Sugar
2g
2%
Saturated Fat
12g
50%
Cholesterol
26mg
9%
Carbohydrate, by difference
49g
38%
Protein
10g
22%
Vitamin A, RAE
64µg
9%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
305mg
31%
Choline, total
14mg
3%
Fiber, total dietary
1g
4%
Folate, total
75µg
19%
Iron, Fe
2mg
11%
Magnesium, Mg
16mg
5%
Niacin
2mg
14%
Phosphorus, P
129mg
18%
Selenium, Se
20µg
36%
Sodium, Na
166mg
11%
Water
50g
2%
Zinc, Zn
1mg
13%

Italian Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Italian Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.