Ricotta Pie Recipe

From Dorothy McNett's Recipe Book.

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See Also: Desserts · Pies and Tarts

Ricotta Pie

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1 cup all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon finely ground white pepper
1/3 cup real butter
3-4 tablespoons orange juice or sherry wine

2 pounds ricotta cheese
1 cup powdered sugar
1 tablespoon real vanilla extract
1/2 teaspoon fine sea salt
1/8 teaspoon cinnamon
2 oz. ( or more) semisweet chocolate, grated
1/2 cup chopped dried apricots

Preheat oven to 400 degrees. In food processor with steel blade in place, whirl flour, salt, and pepper. Add butter and process until butter is cut into chunks about the size of large peas. Add the liquid and process just until it wants to form a ball, do not over-process. Roll dough out on floured surface and fit into a 9 inch pie or quiche pan. Flute edges. With fork, pierce crust in many places. Line with waxed paper and beans or pie weights, and bake 12-15 minutes, until nicely browned. Remove paper and weights, set pie crust aside to cool completely. To make the filling, beat the ricotta, sugar, vanilla, salt, and cinnamon until smooth. Add chopped fruits and chocolate. Pile into cold baked pie shell. Garnish with more chocolate. Chill. Slice and serve.

Recipe created 2000-04-18.

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