Ricotta Pie

Number of servings : Prep time: Cooking time: Type of meal : | Desserts | Desserts Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Desserts | Desserts

Special diet :

Ingredients

20 ml (4 tsp) raisins
75 ml (5 tbsp) mixed candied fruit
45 ml (3 tbsp) rum
3 egg yolks
1 whole egg
675 g (1 1/2 lb) ricotta cheese
30 ml (2 tbsp) flour
125 ml (1/2 cup) icing sugar
3 egg whites
Crust:
50 ml (1/4 cup) unsalted butter, melted
375 ml (1 1/2 cups) Graham cracker crumbs

Directions

  1. In a bowl, combine the raisins, mixed candied fruit and rum and set aside for 1 hour.
  2. Preheat oven to 180°C / 350°F.
  3. Prepare the crust: combine the butter and Graham cracker crumbs and press evenly into the bottom of a 20-cm / 8-inch pie springform pan.
  4. In a bowl, beat together the egg yolks, whole egg, cheese and sugar with an electric mixer for 3 or 4 minutes, or until the mixture is smooth and uniform. Blend in the flour and the raisin mixture.
  5. In a separate bowl, beat the egg whites until stiff. Fold into the cheese mixture, using a rubber spatula.
  6. Pour the filling into the pan on the crust and bake 50 minutes on the middle rack.
  7. Turn off oven and allow the pie to cool for 1 hour with the oven door closed.
  8. Carefully run a sharp blade around the edge of the pie and unmold before serving.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2390

Ricotta Pie
Ricotta Pie