Italian Ricotta Easter Pie and Recipe!

Here is the recipe for the Italian Ricotta Easter Pie.  I doubled this to make one big pie.  I used a spring form pan but you can use a glass pie dish as well.

2 pounds of ricotta cheese (part skim or whole milk doesn’t matter)

6 eggs

the rind of a large lemon or regular sized orange (this is not precise measurement whatever size you have is fine)

1 shot glass full of whiskey (any will do)

2 tablespoons of flour

1/2 to 3/4 cup of sugar (I use 1/2 I think it comes way too sweet with 3/4 of a cup but that is up to your taste)

Mix well, place in a heavily greased (I used butter but you can use oil if you wish) spring form pan.

Bake for 1 hour at 350 or 325 if you are using a glass pie plate.  The center should be firm and when you insert a toothpick it should be clean.

After about 15 minutes out of the oven release the spring form pan.  Let it cool completely before you try to remove it.

PS – if you don’t have a spring form pan don’t sweat it I’ve made this in disposable tin pans many times.  

 

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