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Italian Ricotta Pie

  • Author: Mavis Butterfield

Ingredients

Scale

Crust
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup sugar
2 egg yolks {egg whites reserved}
1/3 cup milk {I used 2%}
1/3 cup olive oil
1 teaspoon vanilla extract
1 teaspoon amaretto or almond extract {I used amaretto}

Filling
2 cups whole milk ricotta cheese
1/2 cup sugar
3 whole eggs, beaten
2 egg whites
1 1/2 teaspoons vanilla extract


Instructions

Preheat oven to 350 degrees. Pour 6 cups of water into an oven safe dish so the water reaches about 3/4 high and set on the bottom rack of the preheated oven. Move an oven rack directly above the oven safe dish.

In a mixing bowl, combine the flour, baking power and sugar.  In a separate bowl, combine egg yolks, milk, olive oil, and extracts. Make a dent in the center of the flour and pour the liquid mixture in. Mix to combine.

Flour a counter top or flat surface and press the dough out to form a round disc. Flour a rolling pin and gently roll to fit a deep-dish 9-inch pie plate with about an inch overlapping the edge. Place the crust in the pie dish and use your fingers to press the dough into the bottom of the dish, crimping the top edge. Set crust aside.

In a large mixing bowl, stir ricotta, sugar, eggs, egg whites, vanilla with a whisk until smooth. combine. Pour filling into crust. Cover the crust edge with foil and place pie in the center of the oven. Bake for 1 hour. Turn off the oven but leave the pie, untouched, in the oven for ten more minutes.

Carefully remove the pie from the oven and place on a wire rack to cool completely. Once the pie is completely cooled, refrigerate overnight {or at least for a few hours if you can’t wait}. Serve chilled and enjoy!