My dad, Sam Pino, was an Air Force Captain during World War II and fell in love with my mom, Maria, and brought her home – she was the first Italian war bride to come to the United States! Upon arriving, my mom learned how to cook from her new mother-in-law. Grandmom Pino taught her how to make the Ricotta Pie that we always made for special occasions.

It’s a family tradition for the Pinos and we are pleased to share it with you!

Larry Pino, Esquire

Chairman & CEO, Tuscan Gardens®

Maria's Ricotta Pie
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Ingredients
  1. • 2 frozen deep dish pie shells
  2. • 2 lbs. ricotta cheese
  3. • 6 eggs
  4. • 1 cup sugar
  5. • 4 large lemons, zested
  6. • 1-2 teaspoons vanilla
Instructions
  1. Preheat oven to 375°
  2. In a large bowl, beat the eggs, add vanilla, sugar, lemon zest, and blend.
  3. Add ricotta and mix well until all incorporated with no lumps.
  4. Pour into pie shells evenly and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.
Tuscan Gardens https://tuscangardens.com/
At Tuscan Gardens®, we know the details matter. That’s why every day is complemented by exceptional food and signature dining experiences. From our Tuscan Kitchen to beautifully comfortable living spaces, every aspect of our community is designed to feel like home.

Call 941-451-5450 to schedule your personal tour today.

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