Famous Recipes - Italian Ricotta Pie

This Italian classic is the ancestor of the modern cheesecake.

Ricotta Pie (Torta di Ricotta)

Pastry dough for a 9-inch (23 cm) pie 1 egg 1 egg yolk 1/3 cup (80 ml) sugar 1/3 cup (80 ml) all-purpose flour 3 Tbs (45 ml) powdered (confectioner's) sugar 1 tsp (5 ml) vanilla extract 2 cups (500 ml) whole milk 2 cups (500 ml) ricotta cheese 2 Tbs (30 ml) chopped candied citron (optional)

Place the pastry in a 9-inch (23 cm) pie plate or springform pan. Cover with aluminum foil and fill with pie weights or dried beans. Bake in a preheated 350F (180C) oven for 10 minutes. Remove the weights and foil and bake until lightly browned, about 10 minutes. Meanwhile, beat the egg, yolk, and sugar until light and fluffy. Add the flour, powdered sugar, and vanilla, beating until thoroughly combined. Add the milk gradually while beating on low speed, followed by the ricotta. Stir in the candied citron if desired. Pour the filling into the prebaked crust, increase the oven temperature to 375F (190C) and bake until the filling is firm and lightly browned, about 75 minutes. Cool on a wire rack and refrigerate at least 3 hours before serving. Serve chilled. Serves 6 to 8.

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