Roe's Ricotta Pie
It is a delicious ricotta pie recipe that works in any occasion.
Yield
16 servingsPrep
10 minCook
1 hrsReady
70 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ricotta cheese
|
|
| 12 | large |
eggs
|
|
| 1 | dash |
cinnamon
|
*
|
| 1 ½ | cups |
sugar
|
|
| 1 | large |
chocolate bars
plain, grated |
* |
| 10 | each |
maraschino cherries
|
|
| 1 | small |
citron
jar of |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ricotta cheese
|
|
| 12 | large |
eggs
|
|
| 1 | dash |
cinnamon
|
*
|
| 355 | ml |
sugar
|
|
| 1 | large |
chocolate bars
plain, grated |
* |
| 1E+1 | each |
maraschino cherries
|
|
| 1 | small |
citron
jar of |
*
|
Directions
Preheat the oven to 350℉ (180℃).
Coat a deep pie pan with cooking spray or grease with butter.
Mix all the ingredients together in a large bowl.
Pour the batter into the pie pan and bake for 1 hour.
Cool in the pan on a wire rack for about half an hour or almost cool to room temperature.
Slice and serve warm, at room temperature or chilled.
