This Taralli crusted ricotta pie recipe is a fun variation to the usual ricotta pie! Delicious and easy, with a cookie crust!
**This is a sponsored post. I received product from the Clemente Italian Baking company, but the text and opinions in this post are mine and mine alone.** #sponsored
My mother used to have a GREAT ricotta pie recipe. I thought I had a copy. But when I searched my recipe book, I couldn’t find it. And I looked through that book 3 times, believing I must have overlooked it. I hadn’t.
So, I asked my siblings if they had Mom’s recipe. They all said no.
I felt so sad. I loved that ricotta pie recipe so much.
Instead, since I know what is basically in the ricotta pie, I created this recipe myself. I must say that I really like this version. It is more like a ricotta custard, but I still call it ricotta pie. I’m going to perfect this recipe until it tastes the way I remember my mom’s.
The Clemente Italian Baking Company reached out to me and asked if I would like some of their Taralli. Of course, I agreed. They generously sent me 6 assorted items! I told them that I would write a blog post using their products.
It Feels Like Christmas
Look at that stash!! When I get products in the mail, I feel like it’s Christmas and I open up the packages like I’m a little kid!
The Clemente Italian Baking Company generously sent me, “Original Wine Taralli,” “Original Lemon Sugar Taralli,” “Multi-grain Taralli,” “Fennel Taralli,” Pizza Taralli” and some bread sticks.
I’m so excited that I want to show another photo.
What I chose to do was make this ricotta pie, using the original Wine Taralli and Lemon Sugar Taralli for the crust.
On to the Taralli Crusted Ricotta Pie Recipe
The first thing I do is take out my food processor and add 1/2 the package of Wine Taralli and 1/2 the package of Lemon Sugar Taralli into it. I set the processor on high for 2 minutes.
As it is processing, I melt 6 tablespoons of butter.
I transfer the Taralli crumbs into a mixing bowl, pour in the melted butter and mix it together with my trusty rubber spatula.
Time to preheat the oven to 350 degrees Fahrenheit and grease my 9 inch springform pan.
I pour the crumbs into the bottom of the springform pan and pack them down with my hand. I like lots of crust so I pour it on thick!
In the background of the above photo are the rest of the ingredients: eggs, ricotta cheese, sugar, vanilla and lemon.
In my stand mixer, I add 4 eggs, sugar and vanilla and mix them all together until they are combined. I cut the lemon in half and squeeze the juice of one of the halves into the bowl. I also toss in the zest of that lemon half.
Time to fold in 1 pound of ricotta cheese.
Once it’s all mixed, I pour the ricotta pie batter into the pan, on top of the Taralli crust.
I pop the pan into the oven for 50 – 55 minutes.
I take out the ricotta pie and place it on the window sill, the way it was done in the old days.
Once it is cooled, I take the side off the springform pan.
I also plate some Taralli and get ready to eat the ricotta pie.
I made some rhubarb sauce and put a little on top of a bite.
Mmmmmmm. It is so good and especially delicious with this Taralli crust!!
I hope you enjoyed this recipe as much as Christopher and I enjoyed eating it.
Please feel free to comment, Pin any photo to Pinterest and Yum the recipe to Yummly! I so appreciate it.Print
My version of ricotta pie. Slightly custardy and oh so yummy.
- 5 ounces original wine Taralli
- 5 ounces lemon sugar Taralli
- 6 tablespoons butter, melted
- 4 eggs
- 3/4 cups sugar
- 1 teaspoon vanilla extract
- Half of a lemon juiced
- Zest of half of a lemon
- 1 pound ricotta cheese
Make the Crust
- Add the Taralli into a food processor and process for 1 minutes. Should be between 1 1/2 – 2 cups crumbs.
- Pour the crumbs into a medium mixing bowl and pour the melted butter in and mix until combined
- Preheat oven to 350 F and grease 9 inch springform pan
- Press crumb mixture in the bottom and sides of the springform pan
- In a mixer add eggs, sugar and vanilla and mix until combined
- Add lemon juice, zest and fold in the ricotta cheese
- Pour batter into springform pan and bake for 50 – 55 minutes or until knife comes out clean
- Let cool before removing sides
- Cut a piece
- Plate a piece
- Eat a piece
- Serving Size: 1 piece
- Calories: 249