Ricotta Pie

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • Crust:
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold vegetable shortening, cut into bits
  • 1 large egg, beaten lightly
  • 2 to 3 tablespoons ice water
  • Filling:
  • 1 1/2 pounds ricotta, drained well
  • 3/4 cup sugar
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup diced candied fruit
  • 1/2 cup semisweet chocolate chips
Directions
  • To make the pie crust:

  • Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.

  • On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.

  • Filling:

  • Preheat the oven to 350 degrees F.

  • In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.

  • Bake the pie for 45 minutes, or until just set. Let cool and chill.


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