Italian ricotta pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Italian Ricotta Pie | ||
| Pie crust (double crust, for top and bottom) | ||
| 2½ | pounds | Ricotta cheese (I usually use 2 lb.) |
| ¾ | cup | Sugar |
| 3 | eaches | Egg yolks, beaten |
| dash | Of cinnamon | |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Grated orange rind |
| 3 | eaches | Egg whites, beaten stiff |
Directions
Mash ricotta and thoroughly mix with all remaining filling ingredients except egg whites. Fold in egg whites. Put one pie crust in bottom of deep-dish pan. Pour filling into prepared pan. Top with lattice strips. Brush top with additional beaten egg. Bake at 300 degrees for 1½ hours. Makes 1 pie.
Related recipes
- Apple ricotta pie
- Cheese pie {crostata di ricotta}
- Chocolate-almond ricotta pie
- Frosty ricotta cheese pie
- Impossible italian pie
- Italian 'cheese' pie
- Italian ricotta cheesecake
- No-bake chocolate ricotta pie
- Pizza dolce di ricotta
- Plain ricotta pastry
- Ricotta
- Ricotta bake
- Ricotta cheese
- Ricotta cheese pie with pine nut crust
- Ricotta filling
- Ricotta pie
- Ricotta pie with potato crust
- Ricotta tart
- Ricotta torta
- Ricotta torte