This is easy literally as easy as pie, but very delicious. Growing up we had the luxury of real ricotta cheese made from goat’s milk. Several local dairies made the old canestrato cheese (basket cheese) from goat’s milk. The left overs were re-cooked (ricotta) to make the fine cheese. Man were we spoiled. You never realize how much until you go places where you cannot get this stuff. These dairies are still in operation and are the only dairies in America allowed to make cheese from raw milk.
Anyway, I find the BelGioroso Ricotta con latte cheese to be very good in this pie. Whole Foods has good ricotta as well, but they are pretty proud of it. If you must, go ahead and use the cheap cow’s milk ricotta, I recommend using 1 pound of ricotta cheese and 1/2 lb of cream cheese.Without it there is just not much flavor at all. If you can get the real stuff – use straight ricotta.
You can also add a variation by omitting the lemon and doubling the vanilla. I hear some people add cherries or chocolate chips as well. I don’t, but you can. This is an easy pie to make.
One pie crust from Alton Brown’s recipe
1.5 lbs whole milk ricotta (see notes above)
zest of one lemon
one vanilla bean
1/2 cup of sugar
Beat all ingredients together and pour into your favorite unbaked pie crust. ( I use Alton Brown’s pie crust recipe. If you follow the directions, it is literally bomb proof.) Bake at 350 degrees for one hour or until the middle firms up.
That is IT!