Servings:6 | Calories:634 | Total Fat:29g | Chol:284mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 29g
45 %
Sat Fat 11g
55 %
Total Carb 70g
23 %
Fiber 1g
4 %
Sugars 28g
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Cholesterol 284mg
95 %
Sodium 219mg
9 %
Protein 22g
43 %
Calories:
43% Others combined
22% Whole milk ricotta cheese
17% All-purpose flour
15% Olive oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/3 cup granulated sugar 2 egg yolks (save egg whites for filling) 1/3 cup whole milk 1/3 cup good quality olive oil 1 teaspoon vanilla extract 1 teaspoon almond extract flour for dusting your counter 2 cups whole milk ricotta cheese 1/2 cup granulated sugar 3 whole eggs, beaten 2 egg whites (saved from making the crust) 1 1/2 teaspoons vanilla extract 5. Make a hole in the center of the flour and pour in liquid. With a wooden spoon, mix to combine. (If the mixture gets too difficult to combine with a wooden spoon, use your hands to finish mixing.) 12. Place pie in the center of oven on the rack over the water bath and bake for one hour and ten minutes. Turn off oven but leave the pie in the oven for ten more minutes. (Don’t open the oven door during any of the time that the pie is in the oven.) 13. Carefully remove the pie from the oven and place on a wire rack to cool completely. (Cool completely before refrigerating – if you put the pie in the refrigerator while still warm, it will weep slightly and collect moisture on top.) 15. Once chilled, cut and serve. Notes
Directions : View recipe directions on fromthepod.com
