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–+ servings
The ricotta cake cooked and ready to be eaten - square
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Taralli Crusted Ricotta Pie

My version of ricotta pie.  Slightly custardy and oh so yummy.
Course Dessert
Cuisine Dessert
Keyword ricotta pie
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 244kcal
Author Elaine Benoit

Equipment

Ingredients

Crust

  • 5 ounces original wine Taralli
  • 5 ounces lemon sugar Taralli
  • 6 tablespoons butter melted

Ricotta Batter

  • 4 eggs
  • 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 ounce lemon juice 1/2 of a lemon
  • lemon zest 1/2 lemon
  • 1 pound ricotta cheese

Instructions

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
  • Smile
  • Enjoy

Nutrition

Serving: 1piece | Calories: 244kcal | Carbohydrates: 25g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 248mg | Potassium: 88mg | Sugar: 16g | Vitamin A: 505IU | Vitamin C: 1.1mg | Calcium: 128mg | Iron: 1.1mg