Ricotta Pie
HB-5397 · Hand-built original · Italian
A lemon and cinnamon ricotta filling baked in a sweet short pastry case.
ItalianDessert5 hr 20 minServes 8416 kcalVegetarianRenal
Main ingredient: ricotta
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:8quantities adjust to match
Ingredients
- 1 ¾ cups all-purpose flour
- ⅓ cup powdered sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 large egg
- 2 cups whole milk ricotta, (drained if needed)
- ½ cup sour cream
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 2 tablespoons lemon zest
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 3 large eggs
Method
- Rub the butter into the flour, powdered sugar, baking powder and salt, then mix in the egg to form a dough. Chill 30 minutes.
- Roll out and line a pie dish. Chill again.
- Beat the ricotta, sour cream, granulated sugar, flour, lemon juice and zest, vanilla, cinnamon and eggs until smooth.
- Pour into the case and bake at 350°F for about 50 minutes until just set with a slight wobble.
- Cool completely, then chill before slicing.
Prep: 30 min · Cook: 50 min · Total: 320 min
Nutrition (per serving, where published)
416 kcalCalories
11 gProtein
53 gCarbs
17 gFat
1 gFibre
26 gSugars
176 mgSodium
131 mgCholesterol
1 servingServing