Ricotta Pie

Ricotta Pie might be just the main course you are searching for. This recipe serves 12. For 86 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 15g of protein, 22g of fat, and a total of 501 calories. A mixture of milk, fudge topping, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. 6 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is brought to you by Eat Drink Love. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so spectacular. Try Ricotta Pie- Easter Pie, Ricotta Pie, and Ricotta Pizza Pie for similar recipes.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

2 teaspoon baking powder

2 teaspoons baking powder

2/3 cup mini chocolate chips

1 large egg

1 large egg (with white)

4 large egg yolks

1 1/2-2 cups all-purpose flour

2 tablespoons all-purpose flour

1/3 cup granulated sugar

1/4 teaspoon ground cinnamon

3 tablespoons milk

2 1/4 pounds ricotta cheese, drained well (see note)

1/2 teaspoon salt

optional ganache topping (1 cup semi-sweet chocolate plus 2 tablespoons milk or heavy cream)

1 cup sugar

1/2 teaspoon vanilla extract

1 teaspoon vanilla extract

3 tablespoons vegetable oil

Equipment:

food processor

mixing bowl

hand mixer

rolling pin

pie form

oven

bowl

aluminum foil

Cooking instruction summary:

For the crust: To make the crust, add all of the ingredients to a food processor and process until well-combined. Alternatively if you do not have a food processor, beat together the egg, oil, milk, vanilla extract, and the sugar in a mixing bowl with a hand mixer until smooth. In another bowl, stir together the flour, baking powder, and the salt. Add in with the wet ingredients and mix until combined. If dough seems too sticky, add 1/4-1/2 cup more. Turn out the dough onto a floured surface and knead for 1 minute. Roll out the dough with a floured rolling pin into an even layer until it is approximately 1/4-inch thick. Arrange the dough in a pie dish. Fold the edges of the crust into whatever design you desire and set aside. For the pie: Preheat oven 350 degrees F. In a mixing bowl, beat together the ricotta cheese, sugar, egg yolks and egg, and the vanilla until smooth. Then mix in the baking powder, flour, and cinnamon. Stir in the chocolate chips. Pour the mixture into the pie dish over the crust. Bake the pie for approximately 40-45 minutes. The pie will still be jiggly in the center and will set as it cools. If youd like to add the ganache on top, add the chocolate chips and milk to a microwave-safe bowl. Heat in 30 second increments, stirring well in between until melted and smooth. Spread on top of the pie after it has cooled for 30 minutes or so. Garnish with extra chocolate chips if desired. Let pie cool completely before cutting, at least 2 hours. Cover with foil and chill leftovers.

 

Step by step:

For the crust

1. To make the crust, add all of the ingredients to a food processor and process until well-combined. Alternatively if you do not have a food processor, beat together the egg, oil, milk, vanilla extract, and the sugar in a mixing bowl with a hand mixer until smooth. In another bowl, stir together the flour, baking powder, and the salt.

2. Add in with the wet ingredients and mix until combined. If dough seems too sticky, add 1/4-1/2 cup more.

3. Turn out the dough onto a floured surface and knead for 1 minute.

4. Roll out the dough with a floured rolling pin into an even layer until it is approximately 1/4-inch thick. Arrange the dough in a pie dish. Fold the edges of the crust into whatever design you desire and set aside.


For the pie

1. Preheat oven 350 degrees F.

2. In a mixing bowl, beat together the ricotta cheese, sugar, egg yolks and egg, and the vanilla until smooth. Then mix in the baking powder, flour, and cinnamon. Stir in the chocolate chips.

3. Pour the mixture into the pie dish over the crust.

4. Bake the pie for approximately 40-45 minutes. The pie will still be jiggly in the center and will set as it cools.

5. If youd like to add the ganache on top, add the chocolate chips and milk to a microwave-safe bowl.

6. Heat in 30 second increments, stirring well in between until melted and smooth.

7. Spread on top of the pie after it has cooled for 30 minutes or so.

8. Garnish with extra chocolate chips if desired.

9. Let pie cool completely before cutting, at least 2 hours. Cover with foil and chill leftovers.


Nutrition Information:

Quickview
499k Calories
15g Protein
21g Total Fat
61g Carbs
3% Health Score
Limit These
Calories
499k
25%

Fat
21g
33%

  Saturated Fat
13g
83%

Carbohydrates
61g
21%

  Sugar
37g
42%

Cholesterol
137mg
46%

Sodium
280mg
12%

Get Enough Of These
Protein
15g
30%

Selenium
24µg
35%

Phosphorus
310mg
31%

Calcium
277mg
28%

Vitamin B2
0.35mg
21%

Folate
54µg
14%

Manganese
0.23mg
12%

Vitamin B1
0.17mg
11%

Iron
1mg
11%

Vitamin A
534IU
11%

Zinc
1mg
11%

Potassium
337mg
10%

Vitamin B12
0.51µg
8%

Vitamin E
1mg
8%

Copper
0.14mg
7%

Magnesium
27mg
7%

Vitamin B5
0.6mg
6%

Fiber
1g
6%

Vitamin B3
1mg
6%

Vitamin D
0.69µg
5%

Vitamin B6
0.08mg
4%

Vitamin K
2µg
2%

covered percent of daily need
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Related Videos:

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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