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Ricotta pie

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Ingredients/Components

semi-sweet chocolate - 3 oz
milk - 1 c
flour
butter - 3 oz
egg yolks - 3 item
Ricotta - 8 oz
superfine sugar - 1/3 c
egg white, beaten - 1 item
grated rind of 1 lemon
pinch of ground cinnamon - 1 item
maraschino liqueur - 1/4 c

How to make ricotta pie:

Combine 2 1/2 cups flour, 3 egg yolks, 1/2 cup sugar and the butter; mix into a dough. Form into a ball. Cover with plastic and let rest in the refrigerator.

Filling: Beat 3 egg yolks with 1/3 cup sugar until light. Add 2 tablespoons flour and the milk; cook mixture in a double boiler until thick. Melt the chocolate with the maraschino. Stir into the egg mixture and let cool completely.

Put the Ricotta through a sieve. Gradually stir in the cool custard, cinnamon and lemon rind. Mix well and set aside for 10 minutes.

Preheat the oven to 350°. Butter and flour a 10-inch pie pan. Roll out 3/4 of the pastry dough in a circle and line the pan with it. Pour in the prepared filling and roll out the remaining dough into a circle to cover the top. Crimp edges together. Brush the top of the pie with a little beaten egg white and bake for 40 minutes or until golden brown. Cool and serve.

Recipe categories: Appetizers, Meat, Pork.

Rating:

3.2

Average rating: 3.2, total votes: 5

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