Ricotta Pie

For me, memories are forged by good food. I'll recall an event or place when reminded of certain flavors or aromas. And I suspect this is true for most people. Our family memories and traditions have as much to do with food as with the people with which we share it. In most cultures, food and holidays go hand in hand. Although the entire family may be gathered together, it doesn't feel like Christmas without the ham and sweet potatoes with gooey marshmallows, or Thanksgiving without the traditional turkey and stuffing.

But what does Easter feel like? For many of us, our traditions, and therefore our memories, don't go much deeper than the chocolate bunny or sickeningly sweet marshmallow peeps that we would rather forget than remember. Not so for the Italians. They might have peeps, I don't really know, but for many ricotta pie is a much more memorable Easter tradition. Who remembers mom giving them peeps? But mom's ricotta pie, that's a memory worth passing down to your kids.

Ricotta pie is a great after dinner treat or even a welcomed addition to the breakfast table. It is simple to make, easily stored, and served cold. While it is usually made with your average store bought ricotta, I cannot express to you how much more creamy and smooth it is with homemade ricotta, resembling the texture of mascarpone or a light and refreshing cheese cake. The homemade ricotta is well worth the additional time and work, especially if this is a treat and memory that only comes around once a year.

Serving: One 9-inch pie

Gluten Free Crust: single crust

   We recommend using Williams-Sonoma's gluten free piecrust mix,
       following the ingredient directions on the box.
   In addition:
     1  teaspoon orange peel
     1  teaspoon lemon peel

Traditional Crust: single crust
 
   1-1/4 cups all purpose flour
   1/3 cup sugar
   3/4 teaspoon orange peel
   3/4 teaspoon lemon peel
   1/3 teaspoon salt
   1/3 teaspoon baking powder
   1/3 cup unsalted butter, chilled, cut into 1/4 inch cubes
   1  large egg

1.  Preheat the oven to 350 degrees. In a mixer with a flat beater, combine flour, sugar, orange and lemon peel, salt, and baking powder. Mix for 1 minute.

2.  Slowly add butter and mix on medium-low until coarse meal forms, about the size of peas.

3.  Add the eggs and mix until moist clumps form and dough begins to pull together, about 1 minute.

4.  Turn dough onto a lightly floured surface and knead to combine well, about 1 minute. Roll out into an 11 inch round about 1/8 inch thick. Using the rolling pin, transfer the dough to a 9 inch pie dish and gently press into the dish. Trim the edges.


Filling:

   1  16-ounce container of whole milk ricotta (2 cups)
   3  ounces cream cheese, room temperature
   1  tablespoon cornstarch
   1  teaspoon vanilla
   1/2 cup sugar
   1-1/2 teaspoons orange peel
   1  teaspoon lemon peel
   2  large eggs

1.  Using an electric mixer, beat the ricotta, cream cheese, cornstarch, and vanilla in a large bowl.

2.  Add the sugar, orange peel, lemon peel, and eggs, and beat until well mixed.

3.  Transfer the filling into the dough-lined pie pan. Bake until golden and puffed, about 1 hour. Keep an eye on the edge of the crust, covering it with foil if necessary, so that it does not burn. Cool completely. As it cools, the puffing will go down. Serve chilled or at room temperature.