Citrus Infused Ricotta Pie for Easter and Beyond
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Ingredients
  • Use a 9 inch deep dish pie pan
  • Pastry for a double crusted pie, either homemade or a good quality store bought one.
  • 2¾ cups of whole milk ricotta*** IMPORTANT NOTE: Make sure you drain your ricotta really good, excess moisture will affect the cooking time and texture. You can drain it overnight in the fridge if it's the deli kind sitting in some water. Or you can look for a full fat supermarket version.
  • ¾ c. sugar
  • 5 large eggs
  • 1 Tablespoon pure vanilla
  • ¼ teaspoon lemon extract
  • zest of 1 large orange
  • zest of 1 large lemon or 2 small
  • reserve a pinch of each to sprinkle on top
  • small pastel colored chocolate eggs for garnish presentation
Instructions
  1. Preheat oven to 350 degrees
  2. In a large bowl with an electric mixer beat the drained ricotta with the sugar until very smooth.
  3. Add eggs 1 at a time, beating well after each addition.
  4. Beat in the vanilla and lemon extract
  5. Fold in the lemon and orange zest to well combined.
  6. Place 1 half of your double pie crust into your pie plate, unbaked
  7. Pour all the filling into the pie shell.
  8. Place the whole plate onto a rimmed cookie sheet for easy in and out of the oven.
  9. Take the other piece of dough, roll it out and make 6 or 8 strips of dough and place them over the filling in a criss cross design.
  10. I usually brush some cream over the top of the crust to make a golden crust, you can do an egg wash as well, then sprinkle the pinch of zest you set aside all over the top.
  11. Bake the pie for around 45 minutes or until ricotta is set and a toothpick comes out clean and crust golden.
  12. Let it cool down then refrigerate before eating
  13. Garnish with a handful of pastel colored, small size chocolate eggs on top for presentation.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2021/03/citrus-infused-ricotta-pie-for-easter-and-beyond.html