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

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 ...

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 ...

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.

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.

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 ...

To assemble the pie, brush the extra oil lightly ... You can also combine the ricotta and silverbeet mixtures together for one filling rather than layers. And you can leave out the cracked egg ...