Recipe courtesy of Almond Films
Ricotta Pie
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 488
- Total Fat
- 25
- Saturated Fat
- 11
- Carbohydrates
- 53
- Dietary Fiber
- 1
- Sugar
- 31
- Protein
- 14
- Cholesterol
- 146
- Sodium
- 208
- Total: 1 hr
- Active: 15 min
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.