Ricotta Pie
From 77mini 14 years ago
- 90 minutes to make
- Serves 10
Super easy! This has been made originally by my mother and now me for every holiday dinner at Thanksgiving and Christmas. Serve room temp or chilled as a great pass around appetizer (or late night snack). The photo shows immediately after removing from the oven. Read more When cooled it will return to "just filled" height. See less
Ingredients
- 1 - pre-made frozen crust. We like Pillsbury Deep-Dish but any deep pie crust works shopping list
- 5 eggs-beaten shopping list
- 1/2 cup Parmesan or Romano cheese-grated plus extra to sprinkle on top shopping list
- 1 pound ricotta cheese, excess liquid drained off. If you use Sorrento (east coast USA) or Precious (west coast) it is not watery and does not need draining. shopping list
- 1 cup pepperoni cut into 1/2" cubes, about 3/4 of a stick. shopping list
- 1 cup shredded mozzarella cheese shopping list
- 1/2 teaspoon fresh ground black pepper shopping list
- 2 tablespoons fresh parsley-chopped shopping list
How to make it
- Preheat oven to 400F
- In a large bowl, mix all filling ingredient except 1 tablespoon eggs and reserved grated cheese
- Pour filling into frozen pie crust and smooth top
- Mix reserved egg with tablespoon water to create egg wash
- Brush top with reserved egg wash
- Sprinkle top with reserved grated cheese
- Bake for 10 minutes at 400F then reduce oven to 350F and bake until top has puffed out and browned, about 1 hour more.
- Cool to room temp and serve or move to refrigerator and chill
The Rating
Reviewed by 4 people-
Sounds really good! Thanks for sharing!
chalgal
in Ft Lauderdale loved it
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Wow, this is almost like a Lasagna pie! Never had anything similar yet, will definitely have to try this, thanks!
juels
in Clayton loved it
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