Rose Galletta's Ricotta Pie Good Recipes

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Rose Galletta's Ricotta Pie

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

Ingredients :

Filling:
1 half of kilos ricotta cheese
6 eggs, separated
half of cup white sugar
1/four teaspoon lemon juice
1/4 teaspoon lemon zest
half of teaspoon vanilla extract
Crust:
2 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon baking powder
1/eight teaspoon salt
1/2 cup butter
1/four cup milk
1 egg
2 tablespoons lemon zest

Instructions :

Prep : 40M	Cook : 8M	Ready in : 5H25M

To Make the Crust: Combine the flour, 6 tablespoons white sugar, baking powder, salt, and lemon zest. Cut in the butter until the aggregate resembles coarse crumbs. Stir in the milk and the 1 egg. Work dough till it bureaucracy a ball. Do not knead or over paintings the dough. Generously flour a work floor and roll dough out to suit right into a 9-inch pie plate. Place dough in a greased pie plate. Poke holes within the center with the tines of a fork. Do no longer prebake.
Preheat oven to 350 levels F (a hundred seventy five tiers C).
Beat ricotta, yolks, and sugar till lemon coloured. Add lemon juice, zest, and vanilla.
Beat whites until stiff, fold into lemon combination. Pour aggregate into the prepared shell. Do not over fill the shell, it rises slightly whilst baking.
Bake at 350 tiers F (175 levels C) for forty five to 50 minutes. Let pie cool then refrigerate to set; the pie turns into creamy and dense. Serve cold.

Notes :

You can reduce the fats and energy via the use of part skim ricotta, skim milk, and margarine. The reduced fats version is as excellent as the unique model.

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