Nana’s Ricotta Pie

Crust:

  • 1 Tbl softened butter
  • 1 egg
  • 2 Tbl sugar
  • 1 cup flour

Blend butter, sugar, and egg. Add flour and roll out.  Put crust in greased 10 inch pie plate

Filling:

  • 2 lb ricotta
  • 8 eggs
  • ¾ cup sugar
  • 1-2 tsp vanilla (I like 2 tsp)

Beat eggs in bowl. Add sugar, vanilla to eggs and to the ricotta. Pour in pie pan.

Bake 350 degrees for 1 hour or until set (it will cook like a custard pie).

*This recipe can be simplified by using a pre-made crust. The pie is great warm or cold, plain or topped with fruit topping. I personally love it chilled with blueberry topping, but Nana served it plain.

The Homemaker’s Hutch Magazine

Homemaker's Hutch February IssueHomemaker's Hutch Magazine

With Easter just behind us, we thought it would be nice to focus this month on Gratitude We feel very thankful to have such wonderful people in our lives and are enjoying the ever growing Homemaker’s Hutch community. If you haven’t already done so, please stop by the Facebook Page and say Hi.

You’ll also find an interesting article about “Letting go of Frazzled” and lots of help and inspiration for crock pot cooking

Since April is also a month when many of us start our gardens, there’s plenty of tips and advice on the topic as well.

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