Name: Ricotta Pie (Torta di Ricotta)
Prep time: 35 min
Total time: 6 h
Yield: Serves 8 to 10
Cuisine: Italy
Ingredients: 1 large egg yolk; Pinch of salt; 1 large egg; 3 tablespoons 10X confectioner’s sugar; ⅓ cup all-purpose flour; 3 large egg yolks; 2 cups all-purpose flour, plus extra for rolling the crust; ⅓ cup granulated sugar; 2 tablespoons chopped candied citron; 2 cups (1 pound) whole-milk ricotta; 2 cups whole milk; 1 teaspoon pure vanilla extract; Grated zest of 1 lemon; 8 tablespoons (1 stick) unsalted butter, at room temperature; ½ cup sugar

Preparation info

Serves
8 to 10

Difficulty
Easy
Ready in
6 hr

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

I must confess I have never been fond of ricotta pies because they are often too dry for me. I love this ricotta pie, however, because the milk used in the filling makes it lusciously creamy and almost custardlike.

Ingredients

For the Pastry Crust

2 cups all-purpose flour, plus extra for rolling the crust
½ cup sugar

Method

Preheat the oven to 350°F on the regular bake setting.
Put the 2 cups flour, sugar, butter, egg yolks, lemon zest, and salt in a food processor and run the proce