Grandma’s Ricotta Pie

I have mentioned my Grandma before. She is the special woman who made the delicious Zucchini Pies. I have loads of memories of my Grandma and special things she cooked and baked, but not many exact recipes. That’s where my Aunt June comes in. She knows all the family history and stories. She’s a great storyteller. In her hallway of her house she has beautiful old pictures of all the ancestors. It’s amazing. I went to her for some of my grandma’s best recipes. That’s where I got the Ricotta Pie. My mom didn’t usually make this for Easter, but said when she was a kid my Grandma always did. And it was the only ricotta pie my mom liked. It is also known as Italian Cheesecake and traditionally served on Easter. So I got to baking. The funny thing is, I compared this recipe to other ricotta pie recipes and I found all of them were very different. I thought it was interesting. Some used lemon, vanilla, chocolate chips and some did not.  My sister Ali was visiting and we wanted to celebrate her birthday. She loves ricotta pie so this was her birthday cake! This was difficult for me because I never made it before and haven’t eaten it a lot so wasn’t sure exactly how it should end up. I do have to say it was a hit!  My mom said it was so good and exactly how she remembered it. I love that my aunt had the handwritten recipe of my Grandmas. This recipe literally made three pies. So I’m gonna scale it down for you and make it a little easier. When my aunt makes it she uses store bought dough for the bottom and then does the lattice top. I did the lattice top on two of them but it’s not really necessary, though delicious! I think next time I might do a graham cracker crust. That would be yummy 😋. But let’s keep it simple this time.  No crust on bottom or top.  Enjoy the slideshow!

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Grandma's Ricotta Pie

Ingredients

  • 1 and 1/2 pounds of ricotta
  • 1/2 cup of sugar
  • 1 and 1/4 pints of heavy cream
  • 2 tablespoons of flour
  • 1 and 1/2 tablespoons of lemon juice
  • 3 eggs separated(yolk in one bowl and whites in another)
  • Confectioners sugar to sprinkle on top in the end.

Directions

  1. Preheat oven to bake 300 degrees.
  2. In a large bowl beat the ricotta with an electric mixer. It will get creamy.
  3. Add sugar, flour and lemon juice. Beat thoroughly.
  4. In a small bowl beat the egg yolks until lemon colored. It will take a little while, but they will get lighter in color. Be patient.
  5. In a medium bowl beat the heavy cream until stiff peaks form. You will basically be making whipped cream at this point.
  6. Fold the heavy cream into the ricotta.
  7. In a small bowl beat the egg whites until stiff and fold into ricotta.
  8. Pour filling into a springform pan. (That is what my Aunt June uses when she doesn’t do a crust. Even though the recipe says to use a glass pie pan.)
  9. Bake for 1 hour.
  10. Turn oven off and leave in for one more hour.
  11. When it is done it should be firm. Not jiggly.
  12. Let cool and refrigerate. Serve cold.
  13. Remove spring pan and sprinkle the top with lots of confectioners sugar.

Enjoy and Hoppy Easter 🐰

There are a couple of kitchen items you will need before you begin:

Mixing bowls

You can use a hand mixer but this Kitchenaid Stand Mixer would be awesome!

If you are making this ricotta pie without a crust, you should use a springform pan.  If you are making it with a crust, you should use a glass pie pan.

And of course a sugar shaker for sprinkling sugar in the end…

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