Carolyn's Ricotta Pie

Carolyn's Ricotta Pie

Here is my ricotta pie, (actually, my MIL's) with the CORRECT number of eggs. Mine has to be eaten with a spoon, but is still quite good.

Pie crust of choice
1 lb whole milk ricotta
1 cup sugar
1 tbsp fresh lemon juice
1tsp vanilla
1/2 tsp salt
1/2 cup light cream
1/2 cup milk
2 eggs

Pre-bake pie crust using pie weights and foil, 12 min. at about 375. Allow to cool somewhat. While the pie crust is cooling, mix ricotta, sugar, lemon, vanilla, salt, cream, milk and eggs using electric mixer, until all is very smooth and creamy. Pour into pie crust. Bake at 375° F for 1/2 hour, then shake on a little nutmeg, and bake at 350° F for 15 more minutes. Allow to cool off, refrigerate overnight.

Carolyn D.


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