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| Creamy Ricotta Pie |
"This is a creamy pie, not a dense cheesecake. For crust-challenged individuals (like myself), this is for you. The crust is cookie-like. Whenever I am invited to visit friends and ask if I can bring something, they always request this pie."
Ingredients :
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup shortening
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 (16 ounce) containers ricotta cheese
- 3/4 cup white sugar
- 2 large eggs
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 pinch ground cinnamon, for garnish (optional)
- 1 pinch white sugar, for sprinkling (optional)
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 4H35M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together.
- Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping.
- Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish.
- Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling.
- Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired.
- Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes.
- Chill pie in refrigerator until fully firm, about 3 hours.
Notes :
- The pie is not firm when removed from oven but will firm up after chilling for a few hours.
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