Hi there,

There are nearly as many versions of Italian-style ricotta pie out there as there are Italian grandmothers, but I thought this one was nearly perfect. It was rich, creamy and just slightly sweet. Perfect for after dinner or for a breakfast treat the next morning — if there are any leftovers. This recipe came to me from my dear friend, Roslie. Every Easter her wonderful mother, Franny, would start baking and every once in a while one of these delicious pies would show up at my door. It was always the very best Easter treat.

Franny’s Crustless Ricotta Pie 

Ingredients:

2 LBS RICOTTA CHEESE 

2 WHOLE EGGS

1 EGG WHITE

1 HEAPING TSP OF VANILLA

1/3 CUP SUGAR

PUMPKIN PIE SPICE (OPTIONAL/MAKES EXTRA FLAVORFUL)

RIND FROM 1/2 OF LEMON AND 1/2 OF ORANGE

CINNAMON 

BUTTER 9×9 BAKING DISH

BLEND (WITH HAND BLENDER) EGGS, SUGAR, VANILLA AND, IF USING, PUMPKIN PIE SPICE

ADD TO ABOVE RICOTTA CHEESE AND CONTINUE TO BLEND

FOLD IN LEMON AND ORANGE RIND

Preparation:

POUR THE ABOVE MIXTURE INTO BUTTERED PIE DISH, SPRINKLE WITH CINNAMON, PLACE ONTO MIDDLE RACK OF PRE-HEATED 350 DEGREE OVEN AND BAKE FOR ONE HOUR.  AFTER ONE HOUR, TURN OFF OVEN AND LEAVE PIE IN THE OVEN FOR 1/2 HOUR WITH OVEN DOOR AJAR.  REMOVE FROM OVEN AND COOL AT ROOM TEMPERATURE, BEFORE PLACING INTO THE REFRIGERATOR.   IF DESIRED, CAN TOP WITH PINAPPLE OR BERRIES, ALTHOUGH, TOTALLY YUMMY WITH OR WITHOUT FRUIT…