Ricotta pieRicotta pieRicotta pie

The mother of a friend gave me this recipe some years ago. Theresa was a wonderful cook and baker, and this is one of her excellent recipes. Her daughter, Ginny, gave me the recipe above for mini cheesecakes.

Ricotta pie

Ricotta pie

Canning Homemade
Ricotta pie
Prep Time 50 mins
Cook Time 2 hrs
Total Time 2 hrs 50 mins
Course Dessert
Cuisine American
Servings 10 people
Calories 1000 kcal

Ingredients
  

INGREDIENTS FOR FILLING:

  • 1 large container of Ricotta cheese
  • 1 cup of sugar
  • 3 eggs plus 2 egg whites
  • 1 tsp. lemon extract or anise extract

INGREDIENTS FOR CRUST:

  • 1 and 1/2 cups flour
  • 1 tsp. baking powder
  • 1/3 cup sugar
  • 1 tsp. vanilla
  • 1/4 cup oil
  • 1/3 cup milk
  • 2 egg yolks

Instructions
 

  • Mix and roll out crust dough to fit a square baking dish.
  • Mix the filling, and put on top of the crust.
  • Bake at 250 degrees for 2 hours.

TIPS:

  • The first time I tasted this recipe, Theresa had used the anise extract. It was so delicious that I've never bothered to make it with lemon extract instead.
  • As usual, I use Spelt flour.
  • I keep Philipio Berio Extra light olive oil on hand when a baked treat recipe calls for oil. Healthy alternatives are what I always strive to use when I cook, or bake.
Keyword Pie, Ricotta