Italian Holiday Pie

3
KMOMMYZ 38

"This is an Italian take on cheesecake, only so much richer. It was always served by my grandma at Christmas, and it's the perfect dessert to end a holiday meal!"

Ingredients 1 h 15 m {{adjustedServings}} servings 354 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat the eggs, sugar, lemon zest, and vanilla together in a mixing bowl until light colored and fluffy, about 10 minutes. Pour in the milk and cream; continue beating to make a smooth mixture. Stir in the ricotta cheese and cherries until evenly blended. Pour into the pie shells.
  3. Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until set, about 50 minutes more. Cool on racks. When pies are completely cool, dust with confectioners' sugar, and decorate by placing 1 whole cherry in the center of each pie.
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Reviews 3

  1. 3 Ratings

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Steve Cook
12/24/2007

I halfed this recipe and served it at a Christmas party with friends. The ricotta made a very nice texture, with good flavor, but we did not care too much for the candied cherries. I think it would be just fine without them.

sweeppy
4/2/2008

I made this for easter and instead of using cherries I used a can of crushed pineapple~What a fabulous pie!!! My husband has requested it for his birthday instead of cake!!! Top it with some whipped cream and strawberries...I think I'll do that next!!

balder
5/21/2010

This pie was nice for something different to make for the holidays. I followed the directions as they were except I omitted the candied cherries. It came out really well, my family really liked it. The lemon flavor was really a nice touch because without it the pie wouldn't have had much flavor.