Ricotta Pie

Ricotta pie from Enrico’s in the Strip.

Light as a feather. Creamy. A hint of vanilla. Like eating a cloud for dessert. This recipe for Italian Ricotta Pie, a traditional Italian Easter dessert, is a mouthful of heaven. It comes to us from Larry Lagattuta of Enrico's Biscotti in The Strip, where the baked goods are delizioso. Order one and enjoy a carefree treat, or try it at home.

RICOTTA PIE

Ingredients

1/2 pound butter

1/2 cup sugar

1 egg and 1 egg yolk

2 1/2 cup flour.

2 pounds ricotta (drained of any liquid)

3 eggs

1 tsp vanilla (the best quality and most flavorful as you can find!)

Instructions

Crust: Cream together butter and sugar, then add one egg and one egg yolk. Mix for one minute, then add the flour. Roll dough into a 10-inch round and place into a buttered pan.

Filling: Whip together ricotta, three eggs, and one teaspoon vanilla until combined.

Fill pie dough with filling, then bake for 30 minutes at 350 degrees (convection) or 350 for 45 minutes (non-convection). When cool, serve with berries, whipped cream, or as you like.

RECIPE BY LARRY LAGATTUTA/ STORY AND PHOTOGRAPHY BY KEITH RECKER

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