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Ricotta Cheese pie with Cookie Crust Recipe

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This recipe for Ricotta Cheese pie with Cookie Crust is from Phyllis's Curated Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ containers (15 ounces each) ricotta
1⅓ cups sugar
1 Tbsp. flour
4 eggs, slightly beaten
1 tsp. vanilla
3 Tbsps. chocolate chips
3 Tbsps. candied citron, chopped
3 Tbsps. candied orange peel, chopped
1 recipe Cookie Crust (recipe below)

Crust:
2 cups sifted all-purpose flour
½ cup sugar
¾ cup (1½ sticks) butter, softened
2 egg yolks, slightly beaten
1 tsp. vanilla
Directions:
Directions:
Make the cookie crust: Mix flour & sugar together in a medium-sized bowl; cut in the butter until mixture is crumbly. Add egg yolks & vanilla; mix lightly with a fork just until pastry holds together & leaves side of bowl clean. Chill until ready to use.

Roll out half the cookie crust dough to a 12" round on a lightly floured pastry board; fit into a 9 or 10" pie plate; trim overhang to ½". Reserve 2 Tbsps. egg for brushing pastry later.

Combine ricotta, sugar & flour in electric mixer bowl; beat until smooth; add eggs & vanilla; beat until light & fluffy. Stir in chocolate, citron & orange peel. Smooth into prepared pie shell.

Roll out remaining cookie crust dough into a 12" X 8" rectangle; cut lengthwise into 10 strips with a pastry wheel or knife. Weave strips over top of pie to form a lattice; trim overhang; flute edge. Mix reserved egg with 1 Tbsp. water; brush pastry.

Bake at 350ºF for 1 hour, or until pastry is golden & filling is firm. Check pie after half an hour. If edges seem to be getting too brown, cover with foil for remainder of baking time. Cool on rack. Sprinkle pie with icing sugar & chocolate curls if desired.
Personal Notes:
Personal Notes:
This is an excellent cheese pie, nothing like a cheesecake. Jason really enjoyed this when I made it last.

 

 

 

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