This is usually an Italian Easter tradition but don't let that stop you from making it any time you just have to have it. It's a wonderful brunch served with fruit. My mom's version isn't very sweet so it's a nice dinner too with a salad. And it looks harder than it is to make. 1 cup cooked arborio rice (My mom cooks it in 1 cup water and one cup milk - makes it nice and creamy)
1 32 oz. container of ricotta
1 jar St. Dalfour Orange Marmalade Conserves
2 extra large eggs beaten lightly with 1 tbsp vanilla
rind from one orange
2 tsp honey
1 9-inch pie crust, par-baked
Combine all of these ingredients and pour into the pie crust.
Bake on a cookie sheet in a pre-heated 350 degree oven until the center is firm. This can vary from oven to oven so it's difficult to give an exact time but 45 minutes is about right.
Let the pie cool a bit before slicing so it firms up a bit.
15 comments:
This is the best - just like what my Grandmother used to make!!! Made this for dessert on New Years' Day - the family loved it!!!
Sarah, it's always a crowd pleaser!
I just love Ricotta Pie. My whole family just love it, such a mouth-watering dish. Thanks for the share!
Gabby, glad I'm finding more ricotta pie lovers!
Hi,
nice blog!This is the best....
glad I'm finding more ricotta pie lovers!Thanks for the share!
John Williams
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Zubaidatariq, ricotta pie lovers unite!
Hi,
nice blog!This is the best....
glad I'm finding more ricotta pie lovers!Thanks for the share!
James Parker….
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This is the best - just like what my Grandmother used to make!!! Made this for dessert on New Years' Day - the family loved it!!!
Jenny, you must know Sarah!
I'm finding more ricotta pie lovers!Thanks for the share!
My whole family just love it, such a mouth-watering dish. Thanks for the share!
This recipe requires 16 eggs, 12 of which are in the filling....unfortunately, it tastes very "eggy" and was unappealing. Otherwise, the pies look good and are somewhat tasty
An interesting dish. I made it for Easter. It made far too much filling, it filled 2 deep dish pies and one regular. Worth a try if you've never tried it before, but my family and I personally didn't care too much for it. It tasted sort of like a custard pie.
As I Irish girl I took this to my husband's Italian family (all great cooks) and it was the biggest hit of the Easter Dinner. They love Ricotta pie but said this was the best because it was light and had all the great flavor.
I made this recipe last Easter and was so happy to find it again on this web site (after misplacing it) that I signed up. I did not find it "eggy" at all. It came out just like the ricotta pies we had at Easter when I was a kid, delicious!
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