Italian Ricotta Holiday Pie

    Italian Ricotta Holiday Pie


    3 people made this

    About this recipe: This is an Italian take on cheesecake, only so much richer. It was always served by my grandma at Christmas, and it's the perfect dessert to end a holiday meal!

    Serves: 16 

    • 1 recipe pastry for a 24cm double crust pie
    • 8 eggs
    • 1 tablespoon lemon zest
    • 1 1/2 cups cooked white rice
    • 900g ricotta cheese
    • 1 teaspoon vanilla extract
    • 2 cups (450g) caster sugar
    • 1/8 teaspoon cinnamon
    • 2 tablespoons (30ml) milk

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 175 degrees C (350 degrees F).
    2. In a large bowl, beat eggs until light and fluffy. Add rice, ricotta, sugar, orange rind, lemon zest, cinnamon, and vanilla extract. Mix until thoroughly combined.
    3. Roll out half of pastry to fit 24cm deep-dish pie tin. Place pastry in tin, and fill with ricotta mixture. Roll out remaining pastry and cut 12 2.5cm wide strips. Lay strips in a lattice pattern on top of filling. Brush pastry with milk.
    4. Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.

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