Recipe by Krissyp
"Aunt Rose's creamy custard cheese pie, enjoyed with coffee and conversation after an Italian Sunday dinner!"
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1 1/2 pounds
I have made a change with this recipe that will change the texture slightly. I don't separate the egg whites from the yolks, and just mix in the rest of the ingredients. Also I have found that different types of ricotta will give you different textures. I have made hundreds of pies from this recipe without a complaint from one person.
I was expecting a creamy pie, but ended up with a sweet quiche; although, the flavor was great.
Nice light and fluffy filling, but I have to cut down on the eggs. I've tried this a number of times and my best results were using 4 egg whites and two yokes. 6 egg yokes is too strong an egg flavor in the cheese. Folding in the egg whites separately is great idea.
As I Irish girl I took this to my husband's Italian family (all great cooks) and it was the biggest hit of the Easter Dinner. They love Ricotta pie but said this was the best because it was light and had all the great flavor.
Wow! Delicious. It was wonderfully light, and slightly sweet.
This was a really terrific recipe. The light lemon flavor was just perfect. This is a keeper. Thanks for sharing! I cut a corner and used a premade pie shell. Next time I look forward to making the crust as well!
Having never made a ricotta pie before i was excited to try this recipe. It might have turned out just as it should, but I thought the results left a lot to be desired. Oh well.
i thought the pie tasted good, the texture was not what i was exspecting,i have never had a riccotta pie before, so next time i will try something else to get the creamy texture i like.
* Percent Daily Values are based on a 2,000 calorie diet.
Rose Galletta's Ricotta Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 207
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