RICOTTA PIE
"This is our traditional holiday pie at my mom's house, and the whole family loves it. We serve it year-round at Claire's, and it's delicious whether eaten while still warm or chilled. It needs only a sprinkle of confectioners' sugar on top."
1 pound ricotta cheese
2 eggs, lightly beaten
1/4 cup sugar
2 tablespoons unbleached flour
1 tablespoon freshly grated lemon zest
Juice of 1/2 lemon
1/4 teaspoon vanilla extract
3 tablespoons heavy whipping cream or milk
1 (9-inch) prebaked pie crust (store-bought is fine)
Confectioner's sugar
Preheat the oven to 375 degrees F.
In a bowl, combine the ricotta, eggs, sugar, flour, lemon zest, lemon juice, vanilla extract, and cream or milk. Beat well with a spoon. Pour the filling into the baked pie crust. Smooth the top with a rubber spatula.
Set the pie on a cookie sheet and bake on the center shelf of the oven for 40 to 45 minutes, until the center is just set and the pie is golden brown. Let stand for 15 minutes before serving.
Serve while still warm or chilled. Sprinkle top with confectioner's sugar.
Makes 1 (9-inch) pie
Source: Claire's Corner Copia Cookbook by Claire Criscuolo
"This is our traditional holiday pie at my mom's house, and the whole family loves it. We serve it year-round at Claire's, and it's delicious whether eaten while still warm or chilled. It needs only a sprinkle of confectioners' sugar on top."
1 pound ricotta cheese
2 eggs, lightly beaten
1/4 cup sugar
2 tablespoons unbleached flour
1 tablespoon freshly grated lemon zest
Juice of 1/2 lemon
1/4 teaspoon vanilla extract
3 tablespoons heavy whipping cream or milk
1 (9-inch) prebaked pie crust (store-bought is fine)
Confectioner's sugar
Preheat the oven to 375 degrees F.
In a bowl, combine the ricotta, eggs, sugar, flour, lemon zest, lemon juice, vanilla extract, and cream or milk. Beat well with a spoon. Pour the filling into the baked pie crust. Smooth the top with a rubber spatula.
Set the pie on a cookie sheet and bake on the center shelf of the oven for 40 to 45 minutes, until the center is just set and the pie is golden brown. Let stand for 15 minutes before serving.
Serve while still warm or chilled. Sprinkle top with confectioner's sugar.
Makes 1 (9-inch) pie
Source: Claire's Corner Copia Cookbook by Claire Criscuolo
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Mystery Pie (like at Furrs)
- Hot Water pie
- Quick Apple Tarts
- Banana Caramel Pie (not like 99 Restaurant)
- Buttermilk Pecan Pie
- Vicki's Mom's Apple Slices (13x9-inch, double-crust pie)
- The Range Cafe Death by Lemon
- Emeril's Chocolate Cream Pie with Chocolate Cookie (Oreo) Crust (using buttermilk)
- Frozen Citrus Pie (using juice concentrate, ice cream and Cool Whip)
- Candace's Chocolate Peanut Butter Pie (From New Basics Cookbook)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute