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  • Tony's Cassata (Ricotta Pie)
    Recipe contributed by Tony Ferrante
    Ingredients
      Pie Ingredients
    • 1 pound cake
    • 3 - 8 ounce packages cream cheese, softened
    • 1 pound whole milk ricotta
    • 1 1/2 cups sugar
    • 6 large eggs
    • 1/4 cup corn starch
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla
    • 1/4 cup butter, melted
    • 8 ounce sour cream
    • 1/2 cup pistachio nuts, broken

      Glaze Ingredients

    • 1 cup confectioners sugar
    • 1 tablespoon lemon juice
    • 1 tablespoon butter, melted
    • Hot water
    Preparation
    Let all ingredients come to room temperature first -- prevents most cracking. Heavily butter a 12x3 inch spring form pan with the butter. Cut pound cake into 3/8" thick slices and line the bottom and sides of the pan, pressing the cake into the butter. Fill in any gaps with crumbs. Pour ricotta into a large mixing bowl. Add cream cheese. With mixer at high speed beat until smooth and creamy. Beat in sugar, then eggs. With mixer at low speed, beat in corn starch, lemon juice, and vanilla. Beat in butter and sour cream at medium speed until very smooth, scraping bowl frequently. Pour into pan. Float pistachio nuts on top and gently press them just under the surface. Bake in a 325 oven for 90 minutes. Turn oven off. Let cake stand in oven 1- hours more. (DO NOT OPEN). Remove and chill in pan. Remove sides of pan and trim any excess cake edges to filling height. Make a thin glaze and brush cold cake crust several times.

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