I decided to create this recipe not because I wanted to, but
because my husband kept talking about how he wanted me to learn
it - he absolutely loves ricotta pie. So after comparing recipes
and modifying quantities and ingredients to suit my own tastes,
I finally came up with an easy and delicious recipe.
Now I'm a fan of ricotta pie too. I hope you try it - it makes
a great dessert and will impress your family and friends!
Serves: 6-8
Ingredients
Italian Name
1 lb of ricotta cheese (I used
whole milk)
formaggio ricotta
a pinch of salt
sale
3 Tablespoons of sugar
zucchero
1 Tablespoon of flour
farina
3 egg whites
bianchi d ' uovo
3 egg yolks
tuorli d ' uovo
cake pan or spring form pan
Instructions
1.
In a
large mixing bowl combine ricotta, salt, sugar, flour and
egg yolks.
2.
Mix with
a mixer until very smooth - about 2 minutes on medium speed.
3.
In a
separate medium bowl, mix the egg whites until there are stiff
peaks. This takes about 1 1/2 min. on high with a mixer using
the whisk attachments.
4.
When
ready, gently fold the egg whites into the cheese mixture
until well blended.
5.
Meanwhile
flour the cake pan lightly or spring form pan. (see tip below
if unsure how to do this).
6.
Pour
the mixture gently into the pan and give a good tap on the
counter to make level.
7.
Bake
at 375 degrees F. for 35 minutes.
8.
Remove
from oven when done and let cool for about 1 hour (if you
can wait that long). The pie will "deflate" so do
not worry when that happens.
9.
When
ready to serve, top with strawberries and confectioners sugar.
Enjoy!
TIP #1:
To flour the pan, spray with cooking spray and then sprinkle
some flour on the bottom and sides. Roll the pan and tap the
sides over the sink to evenly coat the whole pan and get rid
of any excess flour.
TIP #2:
Adding the confectioners sugar right before serving is good
because the sugar will dissolve if you do it any sooner.
Tip #3:
Try other toppings, not just what I used. Try different berries
or add in some candied fruit!
This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2010. To obtain rights of use contact us by visiting our
About Us page and contact me directly.
