What’s better than making one ricotta pie for Thanksgiving? Making two!
This recipe doubles so easily. Plus, you can make this pie in advance and freeze it. You can also bake both pies simultaneously. Pull this tasty treat out of the freezer one day prior to serving and let it thaw in the fridge for 24 hours and it will be ready to serve.
Ricotta pie is a staple in our family during many holidays, especially Christmas. It was typical for my grandmother to make this pie with anise extract, but I changed it up a bit and used a new recipe that called for a little bit of lemon juice and vanilla extract in place of the anise.
This is a nice, light ricotta pie, so after a filling Thanksgiving meal, it’s just perfect. Not too heavy and just one bottom crust. If you think that anise is more to your taste buds liking, you can omit the lemon juice and replace the vanilla with one teaspoon of anise extract.
I also used a frozen pie shell that you can find in any grocery store's freezer section. They usually come in packages of two, so go ahead and double the recipe or save the second crust to make another of your favorite holiday pies. Maybe bake one to keep at home (it would be nice to come home to a dessert if you are going someplace for the holidays) and bring the other to your host/hostess.
(Adapted from cooks.com)
1 9-inch unbaked pie crust
1/2 c. sugar
1/8 c. flour
1 lb. ricotta
1/2 c. light cream or half & half
1/2 tsp. vanilla
1 tsp. lemon juice
Beat eggs until light and fluffy. Add sugar and flour. Add ricotta and light cream blending well after each ingredient is added. Add vanilla and lemon juice. Pour mixture into pie crust and bake at 325 degrees for 1 hour or until firm when tested with a knife blade. Refrigerate after pie has cooled.
*Note: The pie will rise when baking and will “fall” once it has cooled. Dust with powdered sugar for a pretty presentation, if you desire.