Mom’s Ricotta Pie

By Barbara Mulvey ’71

Ingredients:

PIE CRUST

1-3/4 cups flour
6 Tbsp. shorting
2 tsp. baking soda
2 eggs, beaten
2 Tbsp. sugar
4 Tbsp. cold water

FOR THE FILLING

2 lbs. ricotta
1/2 tsp. cinnamon
1/2 - 3/4 cups of sugar
2 tsp. vanilla
1 1/2 cups Condensed milk
3 tsp. cornstarch
4 eggs
4 Tbsp. milk
1 cup cooked rice (optional)

Instructions:

Sift together the dry ingredients.
Cut in the shortening.
Stir in the beaten eggs and lightly blend in cold water.
Divide into 2 balls - roll out and place in two pie plates.
Prepare filling by combining all ingredients. I usually make one pie
with rice and one without.
Bake at 450 (four hundred and fifty) degrees for 10 minutes, then lower to 350 (three hundred and fifty) degrees for 50 minutes.

Story:

An Easter recipe favorite!

Tagged:

other Easter

Related recipes:

Family favorite to go with beef, chicken, pork or ham meals.

This is an Easter tradition in my family, first started by my mother.

This is from a cookbook by the Nashville Humane Association Auxiliary (1985).
However, the original recipe is from Mrs. Donald K. Wilke Waterville Valley, New Hampshire.

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