Lemon Ricotta Pie face

I was never a big fan of ricotta pie, but when I lived in Italy for 6 months, I unexpectedly feel in love with Ricotta, how could I not, it was all around me. When I came back to Boston, I started buying it, I’d put it on toast with jam, or if I was having a dinner party I’d put globs of it on toasted French bread rounds and sprinkle pistachios on top-  –   speaking of pistachios, while in Rome, I ate this pasta dish that I will never forget.   -First, you should know, this is kind of a shameful story; pure gluttony!    -After eating this divine braised beef with fresh peas in the Jewish Ghetto, I decided to take the long walk home to my apartment in Marconi, probably because I more than likely ate six gelatos throughout the day.  Anyway, while I passed through Trastevere, a neighbor on the west bank of the Tiber, I strolled by a café. I saw a woman eating a pasta dish, it looked mar-vel-ous!!!  I stopped and ogled, walked-on, paced, then returned and sat my ass down at the café where the woman sat. I told the waiter to bring me what the woman was having. Okay, ready for this? It was buttered fettuccine, with a small mound of Ricotta in its center, topped with a smattering of chop pistachios, simple, delicious, sort of delicate… I still dream of it.

Anyway, back to the Ricotta pie, so I kind of made this recipe up and it comes out great each time I make it. Once I put both orange and lemon zest inside, and it was fantastic. Good luck.

This is how you do it.

15 Oz Ricotta Cheese

4 eggs

1 cup of sugar

1/3 cup flour

Two lemons, their juice and zest

Tablespoon Vanilla

Enough Pie crust to line a spring form pan.  (one package of store brand will do it, two rolls inside.)

First, line a sprig form pan with the pie crust, bottom and sides. You can make the pie crust, or buy it. To be honest I buy it. I know, I know, I know, homemade is better, but I’ve been totally lazy these days. It’s just fine. I’ll make it again, soon.

So in your kitchen-aid or hand mixer, blend all the ingredients, I do it until it becomes kind of fluffy. Pour it in to the pastry dough lined spring form pan and place it on a sheet pan. Bake it low at 300 for an hour — hour in a half…. (or a tad longer) take it out when it has, “set”   -Now listen, it’s going to puff up when it bakes, worry not. When it’s on your counter-top cooling, it will sink, don’t worry about it.  After it’s room temp, put it in the frig, when it’s cold, take it out of the pan, it might be uneven and the crust may be a little chipped here and there, so big deal, cover it with powdered sugar, and toss some berries on it.  Trust me, it will look rustic and inviting and everyone will love it.


(The photos are from two different parties when I served it)


About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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4 Responses to Lemon Ricotta Pie face

  1. Gerri says:

    Omg, I’m saving this recipe. I love, love, love lemon and of course I love ricotta. What could possibly be more delicious than this pie?

    Liked by 1 person

  2. Penne Cole says:

    Looks great. And I love your blog name!


  3. c21downing says:

    I am also addicted to ricotta. Toast with ricotta and strawberry preserves is better than any dessert. Try the ricotta at the Hingham Farmer’s Market. It raised the level of my addiction.

    Sent from my iPhone



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