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My review
Rose Galletta's Ricotta Pie
Krissyp
"Aunt Rose's creamy custard cheese pie, enjoyed with coffee and conversation after an Italian Sunday dinner!"
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Ingredients
5 h 25 m servings 486 calsOriginal recipe yields 8 servings (1 9-inch pie)
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Directions
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- 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.
Footnotes
- 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
Per Serving: 486 calories; 23.1 g fat; 51.3 g carbohydrates; 18.8 g protein; 220 mg cholesterol; 351 mg sodium. Full nutrition
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Reviews
Read all reviews 2734 Ratings
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Most helpful positive review
3/12/2005
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...
Most helpful critical review
12/19/2010
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 bost...
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3/12/2005
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...
12/22/2002
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...
4/15/2001
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 lig...
1/22/2003
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 ma...
12/19/2010
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 bost...
9/7/2003
I was expecting a creamy pie, but ended up with a sweet quiche; although, the flavor was great.
5/11/2002
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.
7/4/2006
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 whe...