This is a new discovery - I had two containers of ricotta cheese and no cannoli shells, so I thought maybe there was a way to make a sweet quiche-like dessert out of the cheese. When I googled "ricotta pie," it turns out that Ricotta Pie is actually already a thing (a traditional Italian dessert). I downloaded two recipes and used them as a guide to the proportions for the filling. I used a prepared, frozen deep-dish pie crust, instead of making the crust from scratch. The result is like a light cheesecake in a pie crust.
BTW, the crust I used was a little bit mis-shapen, but it tasted fine.
Ingredients
2 - 15 oz. containers of whole milk ricotta (drain if very wet)
3 whole eggs
1/2 cup white sugar
2 teaspoons vanilla
1/2 teaspoon nutmeg
1 deep dish pie crust
powdered sugar for sprinkling (a few teaspoons)
Pre-heat oven to 350F. Combine the first 5 ingredients in a large bowl with a spoon, smoothing out any lumps in the ricotta. Pour into the pie shell - filling can be a little bit high for the crust, since it is very thick. Bake on a cookie sheet for 50 minutes to one hour, removing from oven when the pie is puffed up but not dried out looking (it will cook a little more after coming out of the oven). Mine developed slight cracks at the end of the baking, which deepened as it cooled. Dust with the powdered sugar if you want to. Cool in the pan, then refrigerate. Serve from the pan.
One of the recipes I found says it is better to chill the pie overnight in the fridge before serving.
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