Creamy Ricotta Pie

This is a creamy pie, not a dense cheesecake. For crust-challenged individuals (like myself), this is for you. The crust is cookie-like. Whenever I am invited to visit friends and ask if I can bring something, they always request this pie.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 549 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup shortening
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 ½ teaspoons baking powder
• 2 large eggs
• 2 (16 ounce) containers ricotta cheese
• 2 teaspoons ground cinnamon (Optional)
• ¾ cup white sugar (Optional)
• ½ cup white sugar (Optional)
• 1 pinch ground cinnamon, for garnish (Optional)
• 1 pinch white sugar, for sprinkling (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together.

Step 3

Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping.

Step 4

Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish.

Step 5

Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling.

Step 6

Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired.

Step 7

Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes.

Step 8

Chill pie in refrigerator until fully firm, about 3 hours.