Ricotta Pie

With Easter around the corner, my thoughts turn to ricotta pie. An Italian staple for the holiday, this slightly sweet pie can be flavored in a variety of ways depending on your tastes. And it has a unique crust, sweeter and less flaky than a traditional pie crust, but a perfect complement to the ricotta. And to kick it up a notch, you can make your own ricotta - it’s actually really simple. So let’s get started.

Homemade Ricotta Cheese

Active Time: 30 min
Total Time: 1 h 30 min
Makes: About 2 lbs cheese

Ingredients

1 Gallon Whole Milk
1/3+ cup lemon juice (about 2-3 fresh lemons)
Cheesecloth

1. In a large Stockpot, bring a gallon of milk nearly to a boil (at least 170F) over medium heat, stirring frequently. (It will take awhile, but if you try it on high, you risk scalding the milk). If you don’t have a thermometer, you want it to get frothy like a cappuccino. Make sure you don’t fully boil the milk or it may boil over very quickly.

2. Turn off the heat. While stirring, slowly add the lemon juice, about 1/3 of a cup. You should see the milk quickly curdle, but don’t add the lemon juice too quickly or the curds will be larger than they should be for a ricotta. Stir for a few minutes. The whey should turn from a milky white to a translucent light yellow color. If it’s still opaque, you might need to add a little more lemon juice.

3. Line a strainer with at least four layers of cheesecloth. Slowly pour the curds and whey through the cheesecloth over the sink or a large bowl (you might need multiple bowls). Let it drain for at least 1 hour at room temperature.

4. Empty the cheese into a container and refrigerate!

Homemade Ricotta Pie Crust

Active Time: 30 min
Total Time: 1 hour
Makes: One pie crust, plus some scraps

Ingredients

2 1/2 cups flour, plus more for rolling
1/2 cup (1 stick) cold butter, cut into small cubes, then stored in the freezer for a few minutes
2 eggs
1/2 cup sugar
1/4 cup milk
Pinch of salt

1. In a medium mixing bowl, whisk together the the eggs, sugar, salt, and milk. In a large mixing bowl add the butter to the flour.

2. Cut the butter into the flour with a pastry cutter, or fork. (You can use your hands, but your body heat might start the melt the butter. If it does, you can just chuck the bowl in the fridge for a few minutes.)

3. Make a well in the flour mixture and pour the egg mixture into the center. Gently fold the flour into the egg until it is just combined. Once it forms a shaggy dough, cover with plastic wrap or a towel and refrigerate for about half an hour. The dough will be sticky, so flour the bowl and the top of the dough as needed.

4. Once the dough has finished resting, turn it out onto a well-floured surface. Give it about a half a dozen folds by hand and form it into a rough circle, continuing to flour as necessary. Take a floured rolling pin and roll the dough out until it is at least a foot in diameter and about a 1/4 inch thick. Make sure you get some flour under it so it doesn’t stick to your surface. There should be enough dough that you really don’t have to be that precise.

5. Roll the dough over your rolling pin and transfer it to a 9 inch pie plate. Make sure it’s tucked into the corners. Trim the excess, leaving enough dough to crimp and flute the edge. Refrigerate until ready to bake.

Active Time: 15 min
Cook Time: 60 - 70 min
Total Time: 5 h 30 min
Makes: 12 Slices

Ingredients

2 lbs. Ricotta Cheese (Drained well if you aren’t using your own)
5 eggs
1 cup sugar
2 tsp. anise extract
1 tsp. vanilla extract
1/4 tsp. salt
1 Pie Crust

1. Preheat your oven to 325F if you are using a metal pie plate or 300F for a glass pie plate.

2. In a large mixing bowl combine the cheese, eggs, sugar, extracts, and salt. Mix well. It will seem clumpy at first, but eventually you should be able to whisk it fairly smooth until the curds are small and well-separated.

3. Pour the ricotta mixture into the crust. (Depending on your pie pan and how you rolled your crust, it might not all fit. That’s fine. You don’t want it spilling out, but you can fill it pretty full.)

4. Place the pie on a baking sheet and wrap the edges of the crust in tin foil. Bake for 50-60 minutes for a metal pie plate or 60-70 minutes for a glass pie plate, removing the tin foil halfway through. The pie is done when it reaches an internal temperature of 165F. A pie in a glass plate will retain heat longer and keep cooking so you might want to bring it out a few degrees early. If you don’t have a thermometer to test it, the outside of the pie will puff up and start to appear dry, but the very center will not appear as puffed and still appear wet. If the whole thing is puffy, it is definitely done, but slightly overcooked and a little dry. Let it cool at room temperature for at least an hour, then refrigerate for at least 4. Then serve and enjoy!