Classic Easter Ricotta Pie
This delightful Easter Ricotta Pie is a cherished family recipe that's been passed down through generations. Its rich, creamy filling combines the smoothness of ricotta cheese with the warmth of vanilla and the sweetness of confectioners' sugar. Traditionally prepared for Easter and Christmas celebrations, this pie is often a crowd favorite. It made a memorable appearance at my baby shower, where it quickly disappeared, leaving everyone craving more. Whether you’re celebrating a holiday or just want a delicious dessert, this pie is sure to impress your friends and family. Enjoy every bite of this luscious treat!
10
Servings
300
Calories
5
Ingredients
Ingredients
Ricotta cheese
4 lbs (2 (2 lb) containers, well-drained)
Eggs
9 (beaten)
Confectioners' sugar
1 lb (sifted)
Vanilla extract
1 teaspoon (pure preferred)
Pie crust mix
1 box (prepared as directed, with some reserved for a lattice top)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the well-drained ricotta cheese and beaten eggs. Beat until smooth and creamy.
3
Slowly add the sifted confectioners' sugar and vanilla extract, then mix until fully incorporated and the mixture is smooth.
4
Prepare the pie crust according to the instructions on the box. Roll out enough dough to line a 13x9 inch baking pan, leaving some dough aside for the lattice top.
5
Once the pan is lined with the dough, pour the ricotta mixture evenly over the crust.
6
Use the remaining dough to create a lattice top on the pie, ensuring even spacing and that it is sealed at the edges.
7
Bake in the preheated oven for approximately 60-70 minutes. Begin checking for doneness by inserting a knife about 1 inch from the edge; if it comes out clean, the pie is done. If not, check every five minutes.
8
Depending on the moisture content of the ricotta, you may need to use a larger pan.
9
Once baked, remove the pie from the oven and allow it to cool on a wire rack.
10
Cut into 2-inch squares, as this pie is dense and a little goes a long way.
11
Refrigerate any leftovers immediately to maintain freshness.
Nutrition Information
14g
Fat
45g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in Classic Easter Ricotta Pie?
The main ingredient is 4 pounds of well-drained ricotta cheese.
What holidays is this pie traditionally served for?
This pie is traditionally prepared for Easter and Christmas celebrations.
How many eggs are required for this recipe?
The recipe calls for 9 eggs, which should be beaten before mixing.
What type of sugar should be used?
Use one pound of sifted confectioners' sugar for the filling.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How do I know when the pie is done?
Insert a knife about 1 inch from the edge; if it comes out clean, the pie is finished.
How long does the baking process take?
The pie typically takes between 60 and 70 minutes to bake.
What size baking pan is needed?
The recipe specifies using a 13x9 inch baking pan.
Does the pie have a top crust?
Yes, the recipe uses reserved dough to create a lattice top.
How should the ricotta cheese be prepared?
You should use two 2-pound containers of ricotta and ensure they are well-drained.
How many servings does this recipe make?
This recipe yields approximately 10 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much fat is in one serving?
Each serving contains 14 grams of fat.
How many carbohydrates are in a serving?
There are 45 grams of carbohydrates per serving.
How much protein does this pie provide?
Each serving contains 8 grams of protein.
What type of vanilla is recommended?
Pure vanilla extract is preferred for this recipe.
How should the pie be sliced?
Because the pie is dense, it is recommended to cut it into 2-inch squares.
How should leftovers be stored?
Leftovers should be refrigerated immediately to maintain freshness.
Can I use a larger pan?
Yes, if the moisture content of your ricotta is high, you may need to use a larger pan.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F (175°C).
How often should I check the pie after 60 minutes?
If not done at 60 minutes, you should check for doneness every five minutes.
What kind of crust is used for the base?
The recipe uses one box of pie crust mix, prepared as directed on the box.
Is this a family recipe?
Yes, it is a cherished family recipe that has been passed down through generations.
What is the texture of the pie?
The pie has a rich, creamy, and dense texture.
Should the confectioners' sugar be sifted?
Yes, sifting the sugar ensures the mixture remains smooth and free of lumps.
Where should the pie cool?
Once removed from the oven, the pie should cool on a wire rack.
Can this pie be served at a baby shower?
Yes, the recipe description notes it was a successful crowd favorite at a baby shower.
What flavors are featured in the filling?
The filling features ricotta cheese, vanilla extract, and confectioners' sugar.
How do you ensure the lattice top is secure?
Ensure the lattice strips are evenly spaced and sealed at the edges of the pan.
Is the serving size specific?
While the serving size is not explicitly defined by weight, the recipe suggests 10 servings cut into 2-inch squares.