Italian Ricotta Pie (Ricotta Torta)

12 comments

Appears in Cook's Illustrated September/October 2009

A simple ingredient list belies the complexity of this classic Italian dessert.

SERVES 8 to 10 (Makes one 9 1/2-inch pie)

TIME 2 hours, plus 2½ hours cooling (if making ricotta, additional 30 minutes, plus 20 minutes cooling)

Italian Ricotta Pie (Ricotta Torta)

WHY THIS RECIPE WORKS

For a ricotta pie recipe with light texture, mild sweetness, tender curds, and a golden crust, we found that simple-to-make homemade cheese worked best. Cooking the pie in a water bath, first at a high temperature to brown the crust and the...

Print