Monday, 2 April 2012

Ricotta Pie for Easter

My Ricotta Pie, Enjoy!


1 1/2 cups of flour
4 tablespoon granulated sugar
1/4 teaspoon salt
1/4 cup butter
1 egg
1 teaspoon vanilla extract


4 eggs beaten
1 teaspoon vanilla extract
1 tablespoon flour
3/4 to 1 cups sugar depends how sweet you like it
2 tablespoon confectioners sugar (icing sugar)
454 grams (l pound) of ricotta cheese - 1 tub Salerno or other brand

Delicious additions if desired:  1/4 cup mini chocolate chips, zest of one orange, candied orange or fruit finely chopped.  You can add one, two or all these additions for a fancier pie. 

Directions (Preheat oven to 350 degrees F)

For Crust:

Sift flour, sugar and salt together. Cut in butter until mixture resembles coarse crumbles. Beat egg and vanilla together and add to dry ingredients. Form dough into a round ball and refrigerate for one hour.  Roll out dough to fit a 9 inch pie plate. Place dough inside of a greased 9 inch pie plate.

For Filling:

Beat eggs, vanilla, flour, granulated sugar and confectioner's sugar together until pie filling is smooth. Stir in the ricotta cheese and if desired add delicious addition(s) as mentioned above by folding them in until well distributed in ricotta mixture.

Pour the ricotta mixture into the pie plate. Cover outer pie crust with foil  and place into the 350 degree F oven.   After about 20 minutes remove foil and bake for another 25 minutes or until firm.

Adapted from Sweet Pie from

1 comment:

  1. Use the Tenderflake pie crusts for an easier version of this delicious pie. It takes no time to make, very little ingredients and everyone loves it--including children. Let me know if you try it!