Did you know today is Pi Day? Yes, yes it is. And well, I’m not one to miss an excuse to eat dessert just because a holiday is missing the letter e at the end of it {National Pie Day was on January 23, but what’s one letter, right?}
I’ve made ricotta cookies and ricotta scones, in the past and loved them both. But the first time I spotted a ricotta pie was at Mike’s Pastry in Boston a few years ago. Ricotta cheese in a pie? No way! I had never heard of such a thing. Curious, I bought a slice. And to put it mildly, the ricotta pie was delicious. Smooth and creamy and like nothing I had ever tasted before.
Well, to make a long story short, I was in Market Basket the other day with the HH and noticed they too had ricotta pies for sale. {Is ricotta pie a regional thing?} Instead of buying a ready made pie, I decided to try making one myself at home. I found this ricotta pie recipe online and got to work.
The results…. Perfection. Not to dry, not to sweet, but creamy cream creamy! This recipe is a winner. If you are looking for a custard type of dessert recipe for Easter, this is the one. The HH and I both gave it a 10 out of 10.
Italian Ricotta Pie
Ingredients
Crust
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup sugar
2 egg yolks {egg whites reserved}
1/3 cup milk {I used 2%}
1/3 cup olive oil
1 teaspoon vanilla extract
1 teaspoon amaretto or almond extract {I used amaretto}
Filling
2 cups whole milk ricotta cheese
1/2 cup sugar
3 whole eggs, beaten
2 egg whites
1 1/2 teaspoons vanilla extract
Instructions
Preheat oven to 350 degrees. Pour 6 cups of water into an oven safe dish so the water reaches about 3/4 high and set on the bottom rack of the preheated oven. Move an oven rack directly above the oven safe dish.
In a mixing bowl, combine the flour, baking power and sugar. In a separate bowl, combine egg yolks, milk, olive oil, and extracts. Make a dent in the center of the flour and pour the liquid mixture in. Mix to combine.
Flour a counter top or flat surface and press the dough out to form a round disc. Flour a rolling pin and gently roll to fit a deep-dish 9-inch pie plate with about an inch overlapping the edge. Place the crust in the pie dish and use your fingers to press the dough into the bottom of the dish, crimping the top edge. Set crust aside.
In a large mixing bowl, stir ricotta, sugar, eggs, egg whites, vanilla with a whisk until smooth. combine. Pour filling into crust. Cover the crust edge with foil and place pie in the center of the oven. Bake for 1 hour. Turn off the oven but leave the pie, untouched, in the oven for ten more minutes.
Carefully remove the pie from the oven and place on a wire rack to cool completely. Once the pie is completely cooled, refrigerate overnight {or at least for a few hours if you can’t wait}. Serve chilled and enjoy!
Emily says
Ooooo…that looks delicious. I think Ricotta Pie is regional. I never saw/heard of them until we lived in Rhode Island, and now that we’ve moved to Utah, I cannot find them anywhere. Thank you for the post, I will have to make one for my husband!!
Rebecca in MD says
Thanks so much for sharing this recipe.
I know your family loves cheese and that you are looking for an adult education class. I heard about Riki Carroll the other day, who is known as the “cheese queen.” Her daughter Sarah offers classes in New England on making cheese. I thought you might be interested. Here is a link to information about the workshop.
https://cheesemaking.com/products/cheesemaking-101-workshops
E in Upstate NY says
My German War Bride MIL made a cheese cake with half ricotta and cottage cheese! Wonderful! Think ricotta pie not only is regional but areas with lots of Italian immigrants.
Karen says
It looks similar to a German cheese cake recipe but we use Quark instead of Ricotta.
Sometimes I add red currants or black berries for more taste.
Jeanie M says
That looks yummy! We’re having shoofly pie!
Gina says
It is an Italian staple during holidays. I have my grandmother’s recipe. She adds lemon zest.
Mavis Butterfield says
Ohhh that would be a good addition for next time. Thanks Gina!
Sara says
I think it’s an Italian or Italian American thing more than regional. I’m guessing places with more Italian American’s will be more likely to have them. I live in the PNW and am Italian American and love ricotta pie!
Jen S says
I am Italian and this is a traditional Easter pie for our family, and something we only make at Easter. It’s something we look forward to all year long. I live in the Northwest, but I have Italian friends who lived on the East Coast and had never had it prior to me making it. The only change we make is that we add a top crust to ours.