Grandma’s Sicilian Ricotta pie. There are many versions of this pie. In the past, I have made it more in the form of an actual pie but this year opted for a larger version – almost a cheesecake.
I also kept the sugar to a minimum but if you like your desserts sweeter, feel free to add in more sugar.
For the dough, I used a simple ‘pasta frolla’ or pastry dough that comes together in about 30 seconds in the food processor.
For the dough (pasta frolla):
- 1 whole egg
- 1 egg yolk
- 2 cups all-purpose flour
- 8 tablespoons unsalted butter (1 stick), chilled and diced into small piece
- 1/3 cup sugar
- A pinch of salt
- Zest of 1/2 lemon
- A few tablespoons of cold water
For the filling:
- 1/2 cup sugar (use 3/4 cup if you like your desserts sweeter)
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 pounds ricotta, drained well if store bought
- 1/2 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips
Lightly butter a 9″ springform pan and set aside.
Make the pie crust:
- Put all ingredients (eggs, flour, butter, sugar, salt) except the water into the bowl of a food processor or large bowl.
- If using a food processor, pulse the ingredients until a ball forms.
- If too dry, add the water tablespoon by tablespoon until the dough comes together.
- And if mixing by hand, mix all ingredients with your hands until the dough comes together.
- Add water tablespoon by tablespoon if too dry until the dough comes together. Knead until smooth – about 30 seconds or so.
- Gather the dough into a ball. Flatten and wrap in plastic wrap. Refrigerate for 1 hour.
Prepare the filling:
- Preheat the oven to 375 degrees Fahrenheit.
- On a lightly floured surface, roll out the dough into a circle that will fit in the prepared pan.
- Keep the dough as thin as possible.
- Roll around the rolling pin and unwrap into the prepared pan.
- Cut off any excess dough around the top.
- Prick the bottom of the dough with a fork and chill until ready to fill.
- In a large bowl, beat together the ricotta and sugar until smooth.
- Add in the eggs, one at a time, beating well after each egg.
- Add in the vanilla and cinnamon. Stir in the mini chocolate chips.
- Pour the filling into the chilled shell.
- Bake the pie for about 45 minutes or until set in the middle.
- Cool, dust with cinnamon and serve!
- Buon appetito!
RECIPE FROM: https://ouritaliantable.com/sicilian-ricotta-pie/
Meet Anita Augello – The woman behind all of these Italian favorites.
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