This Italian Ricotta Pie is the kind of dessert that brings everyone to the table. With its flaky sweet crust and luscious ...

His version of this ricotta pie is made in a deep 9-inch cake pan. He includes Anisette liquor and finely diced citron in the filling and tops his pie with a sprinkle of cinnamon and a lattice ...

Add ricotta, sugar, honey, salt and grated lemon rind. Whisk until combined. Pour filling into crust and bake 50 minutes or until wooden toothpick inserted in the middle of pie comes out clean.

roasted tomatoes and a light ricotta filling. It bakes together in only 20 minutes, but it needs extra time to rest: 30 minutes or so allows the pie to firm up enough to be cut into pieces.

Preheat the oven to 400°F. Grease a medium-size baking dish with the olive oil. Beat the ricotta and eggs together in a food processor until light and pale in color. (This can also be done using ...

A thick, creamy ricotta filling is blended with vanilla sugar, homemade vanilla extract and a hint of fresh lemon zest. Nana used a special cookie crust for this pie, not a regular pie dough.

If your ricotta is very moist and ... incorporated into the mixture. Set the filling aside. Roll out the dough. Preheat oven to 350F. Grease your pie dish with butter and then coat with a thin ...

Now, this super moist and tender ricotta cake with bright lemon ... and lusciously tart lemon chess pie. The flavor of the filling is similar to a lemon bar, but a touch sweeter and with some ...