Best Ricotta Cheese Pie Recipes
RICOTTA CHEESE PIE I
Steps:
- Dissolve cornstarch in 1/2 cup milk.
- Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 27 g, Cholesterol 50.2 mg, Fat 9.6 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 153.4 mg, Sugar 14.8 g
CREAMY PUMPKIN PIE WITH RICOTTA CHEESE
This recipe for pumpkin pie is made light and creamy with the addition of ricotta cheese. Delightfully different and delicious! Try topping with vanilla greek yogurt, pumpkin seeds, or whipped cream.
Provided by Kirsten
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
- Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 37.4 g, Cholesterol 51.9 mg, Fat 10.3 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 3.2 g, Sodium 442.5 mg, Sugar 24 g
ITALIAN RICOTTA CHEESE PIE
An easy, cheesy, sweet Italian pie. Avanti!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 11
Steps:
- In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
- Preheat oven to 325 degrees F (165 degrees C).
- In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
- Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
- Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 47.4 g, Cholesterol 100.6 mg, Fat 7.8 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 2.9 g, Sodium 121.4 mg, Sugar 40.7 g
GEPPETTO'S RICOTTA CHEESE PIE
Very rich. In the late 70's we would go to Georgetown in D.C. just for Geppetto's Ricotta Cheese Pie and coffee. I found this recipe in the 80's after moving to Indianapolis; it was attributed to Bon Appetite magazine. Tastes just as I remember. Bring on the coffee!
Provided by CJinUSA
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- For CRUST: Preheat oven to 300º. Combine all ingredients in 9-inch pie plate and press firmly and evenly against bottom and sides. Bake 10 minutes. Cool completely.
- For FILLING: Grind well-chilled chocolate chips in food processor or blender. Beat cheese and sugar thoroughly in large mixing bowl. Stir in ground nuts and chocolate.
- Partially whip cream. Add almond extract and continue beating until cream holds stiff peaks. Fold into cheese mixture. Gently spoon into pie shell. Refrigerate several hours or overnight.
- Just before serving sprinkle with toasted slivered almonds and shaved chocolate.
Nutrition Facts : Calories 576.1, Fat 38.2, SaturatedFat 18.9, Cholesterol 77, Sodium 190.5, Carbohydrate 53.4, Fiber 3.4, Sugar 41.5, Protein 10.8
SWEET RICOTTA CHEESE PIE
Wonderful change from the cream cheese pies,or cheese cakes. Note,You may use creamed cottage cheese instead if you like.Enjoy! 8)
Provided by OceanIvy
Categories Pie
Time 50m
Yield 2 pies, 20 serving(s)
Number Of Ingredients 9
Steps:
- Place the cheese in a strainer; drain for about 1 hour or until most of liquid has drained.
- Preheat oven to 425°.
- Combine all the ingredients except the egg whites; mix well.
- Beat the egg whites until firm, fold into batter until smooth.
- Pour into pie crusts.
- Bake 15 minutes and reduce oven to 350°; bake additional 25 minutes or until knife in center comes out clean.
- Cool on racks, then chill.
- The flavors improve a day after baking.
Nutrition Facts : Calories 220.5, Fat 11.8, SaturatedFat 4.9, Cholesterol 51.3, Sodium 158.6, Carbohydrate 22.4, Fiber 0.7, Sugar 10.2, Protein 6.6
RICOTTA CHEESE PIE II
The flavor of this creamy pie improves if served a day after baking. This pie is also wonderful with a graham cracker crust.
Provided by MARBALET
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 16
Number Of Ingredients 9
Steps:
- Place ricotta cheese in strainer. Drain for about 1 hour, or until most of liquid has been discarded.
- Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a large bowl; mix well.
- In a separate bowl, beat egg whites until firm. Fold into batter until smooth. Divide filling into pie crusts.
- Bake pies for 15 minutes at 425 degrees F (220 degrees C). Reduce oven to 350 degrees F (175 degrees C), and bake for an additional 25 minutes or until a knife inserted in the center comes out clean. Cool on wire racks. Refrigerate.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 29.2 g, Cholesterol 54.6 mg, Fat 13.5 g, Fiber 0.9 g, Protein 9.1 g, SaturatedFat 5.3 g, Sodium 208.9 mg, Sugar 16.2 g
RICOTTA CHEESE PIE
Lemon scented ricotta chesse pie with a creamy texture.
Provided by marhaz
Time 2h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 300 F.
- Break eggs into a large bowl & blend with an electric mixer. Add the sugar, cream cheese & ricotta, beat until smooth. Add the lemon extract & lemon zest, stir well. Stir in walnuts.
- Pour the batter into a greased 23cmx23cm glass baking dish. Place dish in the center of the preheated oven. Bake for 1½ hour, until the pie is set & the edges are golden. Allow to remain in oven for approximately another 30 mins. with the oven turned off to ensure a well set pie.
- (The pie will collapse some as it cooks, but the slow cooking ensures a steadier center.)
- Allow to cool to room temperature, refrigerate.
- Enjoy with friends & family!
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