Rose Galletta's Ricotta Pie

Cooking Recipes Catalogue

This pie has a lovely, creamy texture, and a refreshing taste from lemon juice and lemon rind stirred in. The filling is poured into a homemade crust, baked for an hour until set, and served with sweetened, sliced strawberries.

INGREDIENTS (for 8 servings):


  • To Make Shell: Combine the flour, 6 tablespoons white sugar, baking powder, salt and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 whole egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9 inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
  • Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.
  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set, the pie will become creamy and dense. Serve cold.