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Dave's Garden Cookbook: Nonna's Ricotta Easter Pie

The 2001 Dave's Garden Cookbook

Nonna's Ricotta Easter Pie

By sukytawdry

Category: Cakes, Cheesecakes and Icings

For Pastry:
3.4 c. all-purpose flour
1/3 c. margarine or butter, softened
2 T sugar
1/8 t. salt

For Filling:
1 1/2 lbs. ricotta cheese
1/2 c. sugar
3 T flour
Grated rind of 1 orange
1 t vanilla
1/4 t salt
3 eggs
2 T powdered sugar
1/2 t cinnamon

Preheat oven to 475.

For the pastry: Mix all ingredients until blended. Press evenly into bottom of ungreased 9" diameter springform pan. Bake 5 minutes.

Reduce oven temp to 350.

Blend cheese, sugar, flour, orange peel, vanilla, salt, and eggs until smooth. (Best to use a stand mixer for this.) Pour into baked pastry.

Bake 75 to 90 minutes, or until center is set and top is golden brown. Cool 15 minutes, then refrigerate 12 hrs. Run knife around pan to loosen. Remove side of pan. Mix powdered sugar and cinnamon. Sprinkle over cheesecake.

  Extra Notes  
Some people put candied citron or raisins in this pie. We sometimes put cooked rice in the filling before baking.

» Click here to print this recipe

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