Best Ricotta Pie Easter Pie Recipes

Ricotta Pie- Easter Pie image

Provided by jb41848

Categories Pie

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 5

2 (2 lb) containers ricotta cheese
9 eggs, beaten
1 lb confectioners' sugar
1 teaspoon vanilla
1 box pie crust mix, prepare as directed on box save some for lattice top

Steps:

Preheat oven to 350 degrees.
Beat ricotta and eggs together.
Add vanilla and sugar, mix well.
Line a 13x9 inch pan with dough.
Pour batter over.
Cover with a lattice top with the remaining crust.
Bake 350 degrees, check after 1 hour, 1 inch in from side with a knife, if clean it is done.
If not check in increments of 5 minutes until the knife comes out clean.
You may need a bigger pan, it depends on how runny the ricotta is.
Let cool on a rack and then cut into 2 inch squares, it is very heavy, a little goes a long way.
Refrigerate leftovers immediately.

PASTIERA ( EASTER RICOTTA AND WHEATBERRY PIE) image

Yield 16

Number Of Ingredients 18

FOR THE CRUST
3 Tablespoons Crisco
3 Tablespoons Butter
5 Tablespoons sugar
2 eggs
Flour as much as needed
1/4 Teaspoon baking powder
Tiny amounts of ice water as needed.
FOR THE FILLING
2 lbs. ricotta
1 1/2 cup sugar
10 eggs
4 ozs. Grand Marnier, Galliano, Cointreau or Triple Sec
1 Teaspoon each of vanilla, lemon and orange extract
Grated Zest of one lemon and one orange
2 ozs. of grated citron (found in Italian specialty delis)
3/4 - 1 cup of cooked wheatberries ( Note: wheat needs to be soaked overnight or longer, simmered in water to cover with 1tsp. Sugar, and lemon peel till
soft and tender....can be prepared and stored in refrigerator ahead of time.

Steps:

FOR THE CRUST: In a mixing bowl mix together Crisco, butter, sugar and eggs. Add flour and baking powder. Use as much flour as needed to obtain a firm but spreadable consistency. Add ice water by the teaspoonful to help obtain the right malleable consistency. Roll out the dough on a floured surface using a rolling pin to make the crust. If decorative strips are desired, crust recipe may be doubled and that dough can be cut with a pastry cutter with plain or decorative crimper blades into 1/2 inch wide strips. The strips should be long enough to go from one side of the cake pan to the other. FOR THE FILLING: Cream together ricotta and sugar; add the eggs a few at a time... mix well. Add all the remaining ingredients...mix thoroughly. Place the thin rolled out crust in two 9" pans. Pour half of the creamy filling into each cake pan. If desired place decorative strips in a basket weave fashion on top of the cakes. Place in a 375 degree oven for approximately 50 minutes to one hour or to when the pastiera is a nice golden color.