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®
- • 2 frozen deep dish pie shells
- • 2 lbs. ricotta cheese
- • 6 eggs
- • 2 cups sugar
- • 2 large lemons, zested
- • 1-2 teaspoons vanilla
- Preheat oven to 375°
- In a large bowl, beat the eggs, add vanilla, sugar, lemon zest, and blend.
- Add ricotta and mix well until all incorporated with no lumps.
- Pour into pie shells evenly and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.
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