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The Best Recipes - Rose Galletta's Ricotta Pie - Tasty Recipes

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Rose Galletta's Ricotta Pie

"Aunt Rose's creamy custard cheese pie, enjoyed with coffee and conversation after an Italian Sunday dinner!"

Ingredients :

  • Filling:
  • 1 1/2 pounds ricotta cheese
  • 6 eggs, separated
  • 1/2 cup white sugar
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • Crust:
  • 2 cups all-purpose flour
  • 6 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 egg
  • 2 tablespoons lemon zest

Instructions :

Prep : 40M Cook : 8M Ready in : 5H25M
  • To Make the Crust: Combine the flour, 6 tablespoons white sugar, baking powder, salt, and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9-inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
  • Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.
  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set; the pie will become creamy and dense. Serve cold.

Notes :

  • You can reduce the fat and calories by using part skim ricotta, skim milk, and margarine. The reduced fat version is as wonderful as the original version.

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