Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Ricotta Pie is a creamy and delightful classic of Italian and Italian-American family dinners. The crust is a wonderful surprise – crunchy biscotti! Like Lisa’s legendary Ricotta Cake, this recipe uses a classic Italian cheese, ricotta, which is sweetened with sugar. Remember Lisa’s tip: buy whole milk ricotta, which does not have extra water! Top this pie with the fruit of your choice. Lisa recommends pineapple, especially for late summer! You can watch Lisa make the entire recipe on the Lisa’s Italian Kitchen YouTube channel. Buon appetito e tutti a tavola!
Lisa’s Ricotta Pie Ingredients:
2 tablespoons unsalted butter, melted
1 cup almond biscotti, crushed very fine
16 ounces of ricotta, whole milk
½ cup sugar
2 large eggs
½ cup heavy whipping cream
Lisa’s Ricotta Pie Directions:
Preheat the oven to 350 degrees F. Mix the melted butter with the crushed biscotti to form a paste. Spread the biscotti mixture into a 9 inch pie plate all the way up the sides of the pie plate to form a crust.
Mix the ricotta, sugar, eggs and cream and beat until smooth. Pour the ricotta into the pie plate.
Bake for 40 minutes. Cool before serving. This pie is delicious topped with crushed cherries or crushed pineapple.