Authentic Italian Ricotta Pie

• Vegetarian

• Refrigerated

  • 6 Eggs, large
  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 1 1/4 cups Sugar
  • 2 tsp Vanilla
  • 1/2 cup White sugar

• Dairy

  • 1/4 cup Butter
  • 1 cup Heavy cream
  • 2 lbs Italian ricotta cheese, good
  • 1 cup Milk

Found on throughherlookingglass.com

Description

Ingredients

• 2 pounds good Italian ricotta cheese
• 6 large eggs
• 1 1/4 cups sugar
• 1 teaspoon vanilla
• 1 cup heavy cream
• 1 cup milk
• 1/2 teaspoon cinnamon
• 2 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 cup white sugar
• 1/4 cup plus 1 1/2 teaspoons butter, chilled
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• Optional: whipped cream and lemon zest for garnish.

Directions

• Preheat oven to 325°.
• Stir together ricotta and 6 eggs until smooth.
• Stir in sugar, vanilla, heavy cream, milk and cinnamon.
• Set aside filling.
• In medium mixing bowl, combine flour, baking powder and sugar.
• Cut in butter with pastry blender until chunks resemble coarse crumbs.
• Mix in lightly beaten eggs and vanilla extract just until incorporated.
• Divide dough in half, wrap tightly in plastic and refrigerate for at least 30 minutes.
• Roll out dough to fit into 2 greased pie plates.
• (Not too thick though, because this dough will expand due to the baking powder and eggs.)
• The dough is crumbly so I dont suggest fluting the edges.
• Pour the ricotta filling evenly into both pie pans.
• Shield edges of crust all the way around with foil and place pies in the oven.
• Bake for 30 minutes, then remove foil and rotate pies if needed so they cook evenly.
• Bake an additional 30 - 45 minutes, until crust is golden and a sharp knife inserted in the center comes out clean.
• Cool completely, then refrigerate before serving.
• Optional: garnish with whipped cream and lemon zest if desired.