Rose Galletta's Ricotta Pie Recipe -
Rose Galletta's Ricotta Pie Recipe
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Rose Galletta's Ricotta Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    40 mins
  • COOK

    45 mins

    5 hrs 25 mins


  1. 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.
  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.
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  • Cook's Note:
  • 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.

Reviews More Reviews

Most Helpful Positive Review
Mar 12, 2005

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.

Most Helpful Critical Review
Sep 08, 2003

I was expecting a creamy pie, but ended up with a sweet quiche; although, the flavor was great.

May 08, 2003

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.

Apr 18, 2003

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.

Mar 13, 2007

Wow! Delicious. It was wonderfully light, and slightly sweet.

Jan 22, 2003

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!

Aug 29, 2002

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.

Dec 21, 2010

by adding a small container of mascapone cheese(its the italian version of cream cheese) to the recipe and you will get the texture of the orginal ricotta pie that you would get up north in boston. I have made it like this now for years and it is the same as what I buy when I go up to Boston and go to the bakerys. If you are making this you also need a hardy crust that holds up to the ricotta pie. I use eggs, flour, shortening and the other basic ingredients for a pie crust. Linda fl


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  • Calories
  • 486 kcal
  • 24%
  • Carbohydrates
  • 51.3 g
  • 17%
  • Cholesterol
  • 220 mg
  • 73%
  • Fat
  • 23.1 g
  • 35%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 351 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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