ITALIAN RICOTTA PIE

Italian Ricotta Pie image

This festive pie is traditionally served at Christmas or Easter, but is great at any time. The texture - rich yet light - is a wonderful finale to a family or formal dinner!

Provided by Linda Wood

Categories World Cuisine Recipes European Italian

Yield 8

Number Of Ingredients 10

Previous Next

Ingredients

1 recipe pastry for a 9 inch double crust pie
8 eggs
1 ½ cups cooked white rice
2 pounds ricotta cheese
2 cups white sugar
¼ cup candied orange peel
¼ cup candied lemon peel
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons milk

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until light and fluffy. Add rice, ricotta, sugar, orange rind, lemon rind, cinnamon, and vanilla extract. Mix until thoroughly combined.
Roll out half of pastry to fit 10 inch deep-dish pie pan. Place pastry in pan, and fill with ricotta mixture. Roll out remaining pastry and cut 12 1-inch wide strips. Lay strips in a lattice pattern on top of filling. Brush pastry with milk.
Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.

Nutrition Facts : Calories 733.4 calories, Carbohydrate 96.8 g, Cholesterol 221.5 mg, Fat 29.1 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 10.9 g, Sodium 453.8 mg, Sugar 55.5 g