Best Ricotta Pie Recipes

RICOTTA PIE (OLD ITALIAN RECIPE)

Steps:

• Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
• Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
• Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
• Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
• Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

RICOTTA CHEESE PIE I

Steps:

• Dissolve cornstarch in 1/2 cup milk.
• Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.

RICOTTA PIE

Steps:

• 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.
• Preheat the oven to 350 degrees. 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.

RICOTTA-STUFFED RIGATONI PIE WITH MEAT SAUCE

Steps:

• For the meat sauce: Heat the oil in a large saucepan over medium-high heat. Add the ground meat, a large pinch of salt and a few grinds of pepper. Cook, stirring and breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and cook, stirring frequently, until soft and lightly browned, 8 to 10 minutes. Add the tomato paste, oregano, red pepper flakes and garlic and cook, stirring, until the tomato paste darkens to a brick red, about 1 minute. Add the tomato puree, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a high simmer, then adjust to a low simmer. Cover the pan and cook for 30 minutes. (You can make and cool the sauce the day before. Reheat before using the next day.)
• For the pasta: Meanwhile, bring a large pot of generously salted water to a boil. Grease a 9-inch springform pan with 1 tablespoon oil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain and toss with the remaining tablespoon oil, then spread out in a single layer on a rimmed baking sheet.
• Spread 1/4 cup of the meat sauce on the bottom of the prepared pan. Stand the rigatoni on their ends in the pan until it is completely filled.
• For the ricotta filling: Stir together the ricotta, Parmesan, egg, 1 teaspoon salt and a few grinds of pepper. Transfer the filling to a pastry bag or resealable plastic bag, snip off just enough of the tip to make a small opening and pipe into each rigatoni tube. Pipe small mounds of any leftover ricotta mixture on top of the pasta and spread out into a thin layer. (You can cook and fill the pasta the day before.)
• Preheat the oven to 375 degrees F. Put the filled springform pan on a foil-lined baking sheet to catch drips. Pour 2 cups of the meat sauce over the pasta, spreading it with the back of a spoon so that it drips in between the noodles. Top with the mozzarella and Parmesan.
• Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 20 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 45 minutes (do not skip this part or your noodles will fall apart when serving!). Sprinkle with parsley, if using, then carefully remove the sides of the pan. Cut the pie into wedges and serve with the reserved meat sauce on the side.

RICOTTA SPINACH PIE

Steps:

• Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
• Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
• Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
• Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.

ITALIAN RICOTTA PIE

Steps:

• To make crust, mix flour and salt in medium bowl.
• Cut in butter until mixture looks like coarse crumbs.
• Stir in egg yolk and water.
• Roll out, place crust in 10" glass pie plate and flute the edges.
• For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
• Beat in eggs and add sugar gradually.
• Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).

ORANGE CHOCOLATE RICOTTA PIE

Steps:

• In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.

CHOCOLATE RICOTTA PIE

Steps:

• For the crust: In the bowl of a food processor combine the flour, 1/4 cup sugar, cornmeal, salt, and 1/2 cup toasted hazelnuts, and pulse to grind. Add the butter and pulse, just until the mixture forms a dough. Press the dough over the bottom and about 2 inches up the sides of an 11-inch diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell again until golden, about 10 minutes longer. Remove from the oven and cool completely.
• For the filling: Add the chocolate to a double boiler, over very softly simmering water and heat until melted.
• Combine the water with the sugar in a small saucepan over low heat. Stir to dissolve sugar. Remove from heat and cool.
• Add the ricotta cheese and cream cheese in a food processor and pulse until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and the sugar syrup and pulse until combined. Pour the custard into the tart shell and bake until the custard is just set, about 30 minutes. Scatter the remaining 1/4 cup of chopped hazelnuts on top of the filling. Let the tart cool completely before serving.
• The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

CREAMY PUMPKIN PIE WITH RICOTTA CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
• Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE-RICOTTA PIE

Steps:

• Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
• Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
• In a double boiler, melt the chocolate over very softly simmering water.
• Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
• Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
• The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

CAMILLE'S CRUSTLESS RICOTTA PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

SWISS CHARD AND RICOTTA SLAB PIE

Steps:

• For the dough: Combine the flour, sugar and 1 teaspoon salt in a food processor and pulse until mixed. Add about a third of the butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 1/4 cup ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
• Turn the dough out onto a work surface. Pat about two thirds of the dough into a square about 1/2-inch thick. Repeat with the remaining third of dough. Wrap each piece tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.
• For the filling: Nest a colander in a bowl. Heat 2 tablespoons olive oil in a large high-sided pan over medium-high heat. Add the onions, chard stems, 1 1/2 teaspoons salt and a few grinds of pepper and cook, stirring occasionally, until the onion is translucent and starting to brown, 8 minutes. Stir in the garlic and cook for an additional minute. Transfer to the colander.
• Drizzle another tablespoon of olive oil in the pan; add half the chard leaves and a sprinkle of salt. Stir until the leaves are wilted and cooked, about 2 minutes. Transfer to the colander. Repeat with the remaining oil and chard leaves. Press the cooked chard with the back of a large spoon or dry measuring cup to squeeze out as much excess liquid as possible. Let cool completely.
• Whisk together the ricotta, 1/2 cup Parmesan, 1 egg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
• To assemble the pie: Adjust an oven rack to the bottom position and preheat the oven to 400 degrees F. Butter an 8-inch-square baking dish and lightly beat the remaining egg in a small bowl.
• Let the dough pieces stand at room temperature for a few minutes until slightly softened to make rolling easier. Place the larger piece of dough between two large pieces of floured parchment and roll into a rough 14-inch square, 1/8-inch thick (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Roll the smaller piece into a rough 11-inch square in the same manner.
• Transfer the larger piece of dough to the prepared baking dish. Gently press the dough into the bottom and up the sides of the dish, leaving some overhang. Brush the bottom and sides with some of the egg wash. Sprinkle the bottom with breadcrumbs and the remaining 2 tablespoons Parmesan. Add the cooled chard and pat down gently. Spread the ricotta mixture evenly on top.
• Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, trim any excess, then fold and crimp the edges to form a tight seal. Brush the top and edges of the crust with the egg wash and cut decorative slits in the top of the pie. Sprinkle with sesame seeds, if using.
• Bake until the crust is deep golden brown, about 1 hour. (If the crust browns too quickly, cover the pie loosely with foil.) Let cool at least 1 hour before serving.

SPINACH RICOTTA PIE - FROM THE MOOSEWOOD COOKBOOK

Steps:

• To make the crust,cut together flour with butter until uniformly blended. Add buttermilk. Chill at least one hour in a ball. Roll out into 9" pie crust.
• To make the filling, saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese,.
• and nutmeg. Spread into unbaked pie shell. Top with sour cream and paprika. Bake at 375 degrees for 40-45 minutes.

CHEESY ITALIAN RICOTTA & BEEF PIE

Steps:

• 1. Preheat oven to 375.
• 2. In a large skillet, add ground beef, chopped onion and 1 clove of garlic, finely chopped. Brown ground beef on medium heat. Drain grease. Return browned ground beef to large skillet.
• 3. Add jar of spaghetti sauce, stir well.
• 4. Simmer on low for 2-3 minutes.
• 5. Grease a 13x9 pan, add ground beef and spaghetti sauce mixture to bottom of pan. Spread evenly.
• 6. In a separate bowl, combine ricotta cheese, shredded mozzarella, and grated Parmesan. Mix well.
• 7. Spread evenly on top of ground beef mixture.
• 8. Sprinkle cheddar cheese on top.
• 9. Align evenly 1.5 - 2 cans of crescent rolls (depending on your preference) on top of cheese mixture. Crescent triangles will rise evenly to create a crust on top while baking.
• 10. In a small saucepan, melt butter and garlic. Saute on medium heat for 3-4 minutes.
• 11. Brush butter and garlic mixture on top of crescent rolls.
• 12. Sprinkle with 1/2 cup of freshly grated Parmesan cheese.
• 13. Bake uncovered in oven for 35 minutes at 375 degrees, until crust is golden brown.
• 14. Let stand for 10 minutes to cool. Serve and enjoy!

ITALIAN RICOTTA CHEESE PIE

Steps:

• In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
• Preheat oven to 325 degrees F (165 degrees C).
• In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
• Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
• Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.

QUICK & EASY RICOTTA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and cut into lattice strips; set aside.
• In a large bowl, blend ricotta, eggs, sugar, and whiskey. Pour into pie crust. Top with lattice strips in a woven pattern. Seal and crimp edge.
• Bake in preheated oven for 1 hour, or until crust is golden brown and filling is set.

ITALIAN RICOTTA PIE

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.

RICOTTA PIE

Steps:

• 1. Beat ricotta cheese until smooth.
• 2. Add sugar, eggs, vanilla and cream. Mix well until combined.
• 3. Pour mixture into the unbaked pie crust.
• 4. Bake in a 350 degree oven for 1 hour or until top is golden brown.

GEPPETTO'S RICOTTA CHEESE PIE

Steps:

• For CRUST: Preheat oven to 300º. Combine all ingredients in 9-inch pie plate and press firmly and evenly against bottom and sides. Bake 10 minutes. Cool completely.
• For FILLING: Grind well-chilled chocolate chips in food processor or blender. Beat cheese and sugar thoroughly in large mixing bowl. Stir in ground nuts and chocolate.
• Partially whip cream. Add almond extract and continue beating until cream holds stiff peaks. Fold into cheese mixture. Gently spoon into pie shell. Refrigerate several hours or overnight.
• Just before serving sprinkle with toasted slivered almonds and shaved chocolate.

GRAIN AND RICOTTA PIE

Steps:

• Spoon the ricotta into a large fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter. Set the sieve over a bowl and cover the ricotta well with plastic wrap. Drain in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.
• Make the dough:
• Process 2 cups of granulated sugar, 4 egg yolks, and the lemon zest in the work bowl of a food processor fitted with a metal blade until all ingredients are blended. Add the butter and process, using quick on/off pulses, just until incorporated. Scrape out the dough into a mixing bowl and stir in the flour just until you have a smooth dough. Wrap the dough in plastic wrap and chill for at least an hour, or up to 1 day.
• Make the filling:
• Soak the wheat kernels in a bowl with enough water to cover by three fingers until softened, 3 to 4 hours. Drain well.
• Bring the milk to a simmer in a medium saucepan. Stir in the drained wheat and 1/4 cup of the granulated sugar. Return to a gentle simmer and cook, stirring occasionally, until the wheat kernels are tender but still have some bite, about 45 minutes. (Most of the milk will have been absorbed.) Drain, and cool to room temperature.
• Preheat oven to 350°F. Butter a 12-inch springform pan. Roll out two-thirds of the dough into a 16-inch circle about 1/4 inch thick. Lift the dough circle into the pan, pressing it gently against the bottom and sides and into the corners of the pan. Most likely the dough will tear. Don't be alarmed, simply press the torn edges together after fitting the dough into the pan. Roll out the remaining dough on a lightly floured surface to a 12-inch circle, and slide onto a baking sheet. Refrigerate the lined pan and rolled dough until needed.
• Process the remaining 2 1/4 quarter cups granulated sugar, the eggs, and egg yolks in the work bowl of a food processor fitted with the metal blade until pale yellow. Spoon in the drained ricotta and add the orange water and cinnamon. Mix, using quick on/off pulses, just until blended. Scrape the ricotta mixture into the bowl with the grain, scatter the candied fruit peel over all, and fold together with a rubber spatula until blended. Scrape the filling into the pre-prepared pastry shell.
• Cut the 12-inch pastry circle into 1/2-inch strips. Make a lattice top by laying strips of the dough in alternating directions over the filling. Press the strips of dough gently to join them to the dough along the sides of the pan and pinch off any overhanging dough.
• Bake until pastry is golden brown and the center feels springy when poked with a finger, about 1 1/2 hours. Remove, and cool completely before serving. The cake will keep, refrigerated, for up to a week. It will be better a day or two after baking. Sprinkle with confectioners' sugar before serving.