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Ricotta Pie- Easter Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.5225
Energy (kCal)655.596
Carbohydrates (g)3.7713
Total fats (g)42.7975
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Beat ricotta and eggs together. | 3. Add vanilla and sugar, mix well. | 4. Line a 13x9 inch pan with dough. | 5. Pour batter over. | 6. Cover with a lattice top with the remaining crust. | 7. Bake 350 degrees, check after 1 hour, 1 inch in from side with a knife, if clean it is done. | 8. If not check in increments of 5 minutes until the knife comes out clean. | 9. You may need a bigger pan, it depends on how runny the ricotta is. | 10. Let cool on a rack and then cut into 2 inch squares, it is very heavy, a little goes a long way. | 11. Refrigerate leftovers immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ricotta cheese 2 containers - - - -
    egg 9 beaten 643.5 3.24 56.52 42.795
    confectioner ' sugar 1 - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    pie crust mix 1 box - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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