Ricotta Cheese pie is an Italian specialty, sometimes referred to as Easter Pie. It's like a cheese cake without as many calories.
Oven: 350 degrees
Bake: 55 minutes
Yields: 8-10 Servings
Single 10 Inch Crust
3/4 c. soft white flour (90 g)
3/4 c. oat flour (75 g)
3 T. sugar (37 g)
3/4 tsp salt
3 T. unsalted butter chilled (42 g)
3 T. lard or shortening chilled (39 g)
4 T. cold buttermilk (61 g)
With a mixer or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk and refrigerate for 30 minutes., it may be dry it will come together after the rest in the refrigerator.
Remove dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
- 1 (15oz.) carton Ricotta cheese
- 1 cup sugar (200 g)
- 1 T. soft white flour (11 g)
- 1 teaspoon grated orange peel
- dash salt
- 4 eggs (large)
- 2 tsp. vanilla extract
- 1/3 c. semisweet chocolate chips (104 g)
- 1/8 tsp. ground cinnamon
- Dash ground nutmeg
For filling, beat the ricotta, sugar and flour in a bowl. Add orange peels and salt; beat until smooth.
In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust.
Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean. Cool.
Store in the refrigerator.
This pie you could change by adding rum, and dried fruits like raisins or cranberry's instead of the chocolate chips.