Ricotta Pie

18 Servings

If you prefer a deeper dish filling (more filling), make one of the pies a shallow 8” pie, but do not add filling higher than the crimp of the crust or it will overflow when cooking.


  • 3 pounds ricotta cheese

  • 1/3 cup flour

  • 3/4 cup oranges and lemon rind (about 3 lg. each) chopped fine

  • 2 tablespoons vanilla

  • 6 large eggs

  • 1/2 teaspoon salt

  • 1 1/2 cups sugar


  • Orange and lemon rind:

  • Using a zester or sharp potato peeler, carefully skin (after scrubbing the skin carefully and drying), grabbing just the rind and none of the white (which is bitter).

  • Put a few of the skins in the blender and turn on low.

  • While blender is going, feed rest of rinds into the top of feeder, until all the rinds are chopped fine.

  • You can also use food processor for grating the rinds.

  • Place ricotta cheese, flour, and orange/lemon rinds in large bowl.

  • Blend together.

  • Add vanilla and blend.

  • In a small bowl whip eggs and salt until foamy.

  • Gradually stir in sugar and beat until it holds soft peaks and granulation of sugar is dissolved.

  • In a large bowl mix ricotta with flour and orange and lemon rinds until blended.

  • Add egg mixture to ricotta mixture and fold together.

  • Partially bake three deep dish pie shells (must be deep dish) which have been punctured with fork to prevent bubbling.

  • Bake only until pie shell is cooked, not browned, 2-4 minutes in a 400° oven is usually sufficient.

  • Lower temperature of oven to 350°.

  • When shells are cool, pour mixture into the three pie shells.

  • Bake for 50-60 minutes or until brown and set.

Category: Desserts