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Rose Galletta's Ricotta Pie

By: Kristin Pan  
"Aunt Rose's creamy custard cheese pie, enjoy it with coffee and conversation after an Italian Sunday dinner! You can reduce the fat and calories by using part skim ricotta, skim milk and margarine. The reduced fat version is as wonderful as the original version."

Rating: This weblink has been rated 25 times with an average star rating of 4.1 Read Reviews (19)

Rate/Review | 672 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
 

Servings  (Help)

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Original Recipe Yield 1 -9-inch pie
 

Ingredients

  • 1 1/2 pounds ricotta cheese
  • 6 eggs, separated
  • 1/2 cup white sugar
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  •  
  • 2 cups all-purpose flour
  • 6 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 egg
  • 2 tablespoons lemon zest

Directions

  1. To Make Shell: 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 whole 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
  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.
  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 486 | Total Fat: 23.1g | Cholesterol: 243mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2005 by RASCALINI1 
I have made a change with this recipe that will change the texture slightly. I don't separate... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2003 by PATTIG 
As I Irish girl I took this to my husband's Italian family (all great cooks) and it was the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2007 by Jill 
Wow! Delicious. It was wonderfully light, and slightly sweet. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2003 by MICHELLE RIZZI 
Nice light and fluffy filling, but I have to cut down on the eggs. I've tried this a number... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by HOLLYGOLIGHTLY 
This was a really terrific recipe. The light lemon flavor was just perfect. This is a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2003 by JLESTER1 
I was expecting a creamy pie, but ended up with a sweet quiche; although, the flavor was great. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by LYNLOR 
Having never made a ricotta pie before i was excited to try this recipe. It might have turned... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2005 by pats52fan 
i thought the pie tasted good, the texture was not what i was exspecting,i have never had a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2003 by DAWN YOUNG 
This turned out wonderful. I made it for a Mother's Day brunch. Everyone loved it. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by FRENCHY AMBROSE 
This pie made a hit at Easter Dinner this year (2001). MORE

 
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