Comments on: Authentic Italian Ricotta Pie

By: Karen Langley

Karen Langley — Sat, 08 Apr 2023 15:23:31 +0000

My great grandmother was from Bari. My mother told me she always added a touch of anisette to her filling. That’s what we still do and it’s delicious.

By: Allie

Allie — Wed, 07 Apr 2021 15:04:02 +0000

In reply to lois bil. Hi Lois, I've only made it as two separate pies, so would be hesitant to give instruction about using a springform pan or how long it should bake as one big pie. You'd have to do some experimenting to tweak it....

By: lois bil

lois bil — Thu, 01 Apr 2021 09:45:58 +0000

can i make this into one big pie i love this pie and if so how would i bake it and can i use a 9 inch spring pan

By: Daphne

Daphne — Fri, 19 Apr 2019 14:44:20 +0000

In reply to Daphne. I just always feel like her pie is missing something! :/

By: Daphne

Daphne — Fri, 19 Apr 2019 14:43:33 +0000

Hi! This recipe calls for so much more liquid (milk and heavy cream) than my mother-in-law’s recipe. How would this compare? I don’t want to disappoint my husband. He loves his mom’s ricotta pie!

By: Allie

Allie — Sun, 15 Jul 2018 19:56:37 +0000

In reply to Daniel Cerami.

Hey – I’m so glad Daniel. I’ll definitely tell my sister’s sister-in-law Louise, who kindly allowed me to share the recipe here. I haven’t made one in a while. Just thinking about it is making me hungry. Many thanks for dropping by.

By: Daniel Cerami

Daniel Cerami — Sun, 15 Jul 2018 01:12:27 +0000

Never liked ricotta pie growing up because it tasted dry and coarse. Coming from Italian families on both sides, I tried many of these pies and always dissatisfied The only reason I tried making this recipe is because I had leftover pot cheese that was about to expire. Boy am I glade I made this receipt. We loved it. I give it 5 stars plus.

By: Allie

Allie — Sun, 01 Apr 2018 01:27:47 +0000

In reply to Deb.

Uh oh Deb – just seeing this now. And I see you commented about 9 hours ago…. It does firm up a bit in the refrigerator once it cools. I hope you have found that to be the case!

By: Deb

Deb — Sat, 31 Mar 2018 16:18:42 +0000

After almost 2 hrs the center of my pie still isn’t firm!
What do I do!!??

By: Allie

Allie — Wed, 24 Jan 2018 17:55:08 +0000

In reply to Greer.

Hi Greer – what a fabulous tea! I’d be fine making this a couple days in advance and covering very well (so it doesn’t absorb other flavors in the fridge) and refrigerating. You might want to take the pie(s) out an hour or so ahead of serving. It will probably sweat a little – condensation on the surface. I would gently blot w/a paper towel on the surface to collect that moisture. Then it should be good to go. I hope everything goes great – what lucky guests. Enjoy and happy baking! xo