Rating: 4 stars 4.1
37 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

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

Recipe Summary

prep:
40 mins
cook:
45 mins
additional:
4 hrs
total:
5 hrs 25 mins
Servings:
8
Yield:
1 9-inch pie
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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

486 calories; protein 18.8g; carbohydrates 51.3g; fat 23.1g; cholesterol 220.3mg; sodium 350.5mg. Full Nutrition
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