ROSE GALLETTA'S RICOTTA PIE

Rose Galletta's Ricotta Pie image

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

Provided by Krissyp

Categories World Cuisine Recipes European Italian

Time 5h25m

Yield 8

Number Of Ingredients 14

Previous Next

Ingredients

1 ½ pounds ricotta cheese
6 eggs, separated
½ cup white sugar
¼ teaspoon lemon juice
¼ teaspoon lemon zest
½ teaspoon vanilla extract
2 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon baking powder
⅛ teaspoon salt
½ cup butter
¼ cup milk
1 egg
2 tablespoons lemon zest

Steps:

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.

Nutrition Facts : Calories 485.8 calories, Carbohydrate 51.3 g, Cholesterol 220.3 mg, Fat 23.1 g, Fiber 1 g, Protein 18.8 g, SaturatedFat 13 g, Sodium 350.5 mg, Sugar 23 g