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The Best Italian Ricotta Pie!

My mom usually made four of these pies during the holidays - one served for dessert, and the rest to give away. It's especially popular during the Easter season, but try it out anytime! This recipe is very easy to make. You can use your own made-from-scratch favorite pie crust recipe, or one from the grocery store such as refrigerated, frozen, or ready-to-make pie crust dough. This pie is tastier and creamier after refrigerated overnight, but don't let me stop you from digging in once it's cooled from the oven! It's absolutely amazing either way! There are various recipes for Ricotta Pie, some have chocolate chips, cinnamon, chopped citron or other spices and add-ons, but I find they compete with the actual enjoyment of tasting the very essence of this already sweetened ricotta. This recipe is in it's simplest form, allowing you to taste the richness of the ricotta with a light, complementary tone of lemon and vanilla. It's our family's most favorite version of Italian Ricotta Pie and I love sharing it with you! Recipe is below. Peace Love And Tasty Eats! The Best Italian Ricotta Pie! Ricotta filling recipe is for one 9-inch deep dish pie. You can double, triple or quadruple this recipe. Pie crust recipe is included separately below as well. Preheat oven 350° F 1 9-inch prepared deep dish pie crust (or make your own - recipe below) 1 3/4 cups ricotta cheese (or 15-oz container), preferably whole milk 1 teaspoon vanilla extract 1 teaspoon lemon extract 3/4 cup sugar 1 tablespoon + 1/2 teaspoon cornstarch 3 eggs, beat in separate bowl until foamy 1/2 cup whole milk powdered sugar for decorating top of pie Bake for 35-40 minutes for convection oven. If using a conventional oven it will need about 1 hour until firm and ready. Pie Crust: 2 1/2 cups flour 1/2 cup confectioners’ sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup vegetable shortening 1 egg Milk Combine the dry ingredients first, then cut in the shortening until the mixture looks crumbly. Beat the egg and mix into flour mixture. Add milk a little at a time until dough holds together, but not sticky. Roll out onto lightly floured surface then line pie pans. This easy recipe is good for two regular 9-inch pie crusts. If you have extra dough left for the ricotta pie, you can make a lattice pie crust topping or refrigerate for later use within 3 days. Just be sure to bring to room temperature before using. Enjoy! -- If you'd like to stock your kitchen with items (or similar) used in this video, they can be found by clicking on the links below. Thanks for checking them out! :) KITCHENWARE - *Clear Glass Dinner Plates - 9 1/4" - 4pc: https://amzn.to/3Jak2CH *Glass Mixing Bowls Set - 3pc: https://amzn.to/3Ekacuz *Electric Hand Mixer: https://amzn.to/3J3CrBf *Glass 9-inch Pie Plate 4-pk (or single and 3-pk): https://amzn.to/3yO7GeI *Spatula Set - 4pc: https://amzn.to/3yMqLy5 *Nonstick Baking/Cookie Sheets - 3pc set: https://amzn.to/3egtwyc *Confectioners Sugar and Cinnamon & Sugar Shakers - 2pc set: https://amzn.to/3EpHUPm *Professional Pie Server: https://amzn.to/329ONXX FOOD - *Vanilla Extract - 8oz (good price!): https://amzn.to/3zG5O8a *Lemon Extract - 11oz (good price!): https://amzn.to/3FfyuWJ *As an Amazon Associate I earn from qualifying purchases