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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Filling:
Crust:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

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.

Nutrition Facts

485.8 calories; 18.8 g protein; 51.3 g carbohydrates; 220.3 mg cholesterol; 350.5 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/12/2005
I have made a change with this recipe that will change the texture slightly. I don't separate the egg whites from the yolks and just mix in the rest of the ingredients. Also I have found that different types of ricotta will give you different textures. I have made hundreds of pies from this recipe without a complaint from one person. Read More
(86)

Most helpful critical review

Rating: 3 stars
12/21/2010
by adding a small container of mascapone cheese(its the italian version of cream cheese) to the recipe and you will get the texture of the orginal ricotta pie that you would get up north in boston. I have made it like this now for years and it is the same as what I buy when I go up to Boston and go to the bakerys. If you are making this you also need a hardy crust that holds up to the ricotta pie. I use eggs flour shortening and the other basic ingredients for a pie crust. Linda fl Read More
(13)
36 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/12/2005
I have made a change with this recipe that will change the texture slightly. I don't separate the egg whites from the yolks and just mix in the rest of the ingredients. Also I have found that different types of ricotta will give you different textures. I have made hundreds of pies from this recipe without a complaint from one person. Read More
(86)
Rating: 5 stars
03/12/2005
I have made a change with this recipe that will change the texture slightly. I don't separate the egg whites from the yolks and just mix in the rest of the ingredients. Also I have found that different types of ricotta will give you different textures. I have made hundreds of pies from this recipe without a complaint from one person. Read More
(86)
Rating: 4 stars
05/08/2003
Nice light and fluffy filling but I have to cut down on the eggs. I've tried this a number of times and my best results were using 4 egg whites and two yokes. 6 egg yokes is too strong an egg flavor in the cheese. Folding in the egg whites separately is great idea. Read More
(51)
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Rating: 5 stars
04/18/2003
As I Irish girl I took this to my husband's Italian family (all great cooks) and it was the biggest hit of the Easter Dinner. They love Ricotta pie but said this was the best because it was light and had all the great flavor. Read More
(45)
Rating: 5 stars
03/13/2007
Wow! Delicious. It was wonderfully light and slightly sweet. Read More
(18)
Rating: 5 stars
01/22/2003
This was a really terrific recipe. The light lemon flavor was just perfect. This is a keeper. Thanks for sharing! I cut a corner and used a premade pie shell. Next time I look forward to making the crust as well! Read More
(16)
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Rating: 3 stars
12/21/2010
by adding a small container of mascapone cheese(its the italian version of cream cheese) to the recipe and you will get the texture of the orginal ricotta pie that you would get up north in boston. I have made it like this now for years and it is the same as what I buy when I go up to Boston and go to the bakerys. If you are making this you also need a hardy crust that holds up to the ricotta pie. I use eggs flour shortening and the other basic ingredients for a pie crust. Linda fl Read More
(13)
Rating: 3 stars
09/08/2003
I was expecting a creamy pie but ended up with a sweet quiche; although the flavor was great. Read More
(13)
Rating: 4 stars
08/29/2002
Having never made a ricotta pie before i was excited to try this recipe. It might have turned out just as it should but I thought the results left a lot to be desired. Oh well. Read More
(12)
Rating: 5 stars
08/01/2011
When you go to a 4th of July family reunion with a bunch of Italians you want to bring something they'll enjoy. My Aunt Teresa (one of the matriarchs of our family) couldn't believe her eyes when she saw Ricotta Pie on the table. She just HAD to have a slice. She absolutely LOVED it and asked for the recipe. I was the talk of the reunion because they just couldn't believe I knew how to make Ricotta Pie (they hadn't had Ricotta Pie since the elders in our family passed away). THANKS for making me so proud of where I come from and for making my family so proud of me. Read More
(11)