Rose Galletta's Ricotta Pie

Rose Galletta's Ricotta Pie

25

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

5 h 25 m servings 486 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 220 mg
  • 73%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

25
  1. 32 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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...

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 lig...

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 ma...

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

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.

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 bost...

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.