Rose Galletta's Ricotta Pie

Aunt Rose's creamy custard cheese pie, enjoyed with coffee and conversation after an Italian Sunday dinner!

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 486 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• 1 egg
• 1 teaspoon baking powder
• ½ cup butter
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• ¼ cup milk
• 6 tablespoons white sugar
• 1 ½ pounds ricotta cheese
• 2 tablespoons lemon zest
• 6 eggs, separated
• ¼ teaspoon lemon zest
• ¼ teaspoon lemon juice

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

To Make the Crust: Combine the flour, 6 tablespoons white sugar, baking powder, salt, and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9-inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.

Step 3

Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.

Step 4

Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.

Step 5

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set; the pie will become creamy and dense. Serve cold.