Ricotta Cheese Pie

This pie has been an Easter tradition in my family and is meant to be eaten cold. We serve it as an antipasto.
Some ricotta cheese pies are sweet. This is a savory pie that has a pungent flavor with a hint of sweetness because of the nonpareils.
When serving, serve small slivers. One nine-inch pie is meant to serve 12

RICOTTA CHEESE PIE
Preheat oven 425°F

  • 1 READY MADE PIE CRUST-UNBAKED 9” DOUBLE CRUST
  • 1 CONTAINER RICOTTA CHEESE (WHOLE MILK-15OZ.)
  • 2 LARGE EGGS
  • ¾ to 1 CUP GRATED PARMESAN CHEESE (LIGHTLY PACKED INTO CUP)
  • ¼ TEASPOON BLACK PEPPER
  • 3 TO 4OZ. SLICED PEPPERONI
  • NON-PAREIL (COLORED CANDY SPRINKLES YOU WILL FIND IN THE BAKING SECTION OF THE GROCERY STORE)

1. SEPARATE 1 EGG (SAVING THE YELLOW TO A SMALL BOWL)
2. PREPARE THE BOTTOM PIE CRUST INTO A 9” PIE PLATE.
3. IN MEDIUM BOWL, MIX TOGETHER: RICOTTA, THE EGG WHITE (FROM THE SEPARTED EGG) AND THE OTHER EGG, PARMESAN CHEESE AND PEPPER. FOLD IN SLICED PEPPERONI.
4. PUT CHEESE MIXTURE INTO THE PREPARD CRUST. COVER WITH TOP CRUST. SEAL EDGES TOGETHER. WITH PASTERY BRUSH, BRUSH EGG YOLK ALL OVER TOP CRUST.
5. SPRINKLE WITH A GENEROUS AMOUNT OF NONPAREIL OVER EGG-YOLKED TOP.

BAKE UNTIL CRUST IS GOLDEN BROWN, ABOUT 25 MINUTES.

COOL ON COOLING RACK. AFTER COMPLETELY COOLED, PLACE IN REFRIGERATOR FOR 8 HOURS OR MORE.

SERVES 12

ricotta cheese pie