Ricotta Pie- Easter Pie

Submitted by jb41848

"This is an Old Family friend recipe. She makes it at Easter and Christmas only. I had it at my Baby shower and there was none left it was that good. I hope you enjoy it as much as we do."

 

• Ready In: 1hr 10mins
• Ingredients: 5
• Serves: 10-12

ingredients

• 2 (2 lb) containers ricotta cheese
• 9 eggs, beaten
• 1 lb confectioners' sugar
• 1 teaspoon vanilla
• 1 box pie crust mix, prepare as directed on box save some for lattice top

directions

1. Preheat oven to 350 degrees.
2. Beat ricotta and eggs together.
3. Add vanilla and sugar, mix well.
4. Line a 13x9 inch pan with dough.
5. Pour batter over.
6. Cover with a lattice top with the remaining crust.
7. Bake 350 degrees, check after 1 hour, 1 inch in from side with a knife, if clean it is done.
8. If not check in increments of 5 minutes until the knife comes out clean.
9. You may need a bigger pan, it depends on how runny the ricotta is.
10. Let cool on a rack and then cut into 2 inch squares, it is very heavy, a little goes a long way.
11. Refrigerate leftovers immediately.

Reviews

[crazy lady with 12]

i tried this recipe for our family easter dinner. unfortunately, it sank like the heavy dish it was. I am sorry but we found it to be bland, heavy, gritty in texture, and eggy in flavor, almost like a cheesecake went head on with a quiche. we threw over 3/4 of it away, which was a very expensive venture.

 

[Vina7737]

This was the dessert for my Greek themed Easter dinner. I cut the recipe in half, using a round springform pan and used many layers of buttered phyllo dough as the crust. The texture is quite different than a cheesecake using cream cheese, but was very pleasant. I loved the unique sweetness that the powdered sugar added and found it very, very easy to prepare. I will definitely make this again.

 

[Sheryl Foster]

Delicious!!! A little high in fat content...however...low in carbs!!!

 

[angie r chatlos]

this is yummy everybody at the party wanted the rtecipe thanks for sharing this is a keeper

 

[riffraff]

I love this pie. Very much like a light cheesecake but not as dense. I used really fresh ricotta and will make this again. I think the addition of a little fruit or a fruit sauce would be nice but I LOVED this!~