Fiadone or ricotta pie is a typical Italian dessert is often served as an Easter specialty in southern Italy. The flavorings vary according to region. Toasted slivered almonds, chopped chocolate, or chopped citron are sometimes included. This recipe for fiadone has a custard-like filling with a delicate lemon flavor. The texture is similar to a lemon chiffon pie when cooled to room temperature. Once refrigerated, it will take on a cheesecake consistency. Fiadone is nice as a dessert or added to an Easter brunch menu.
Line a large strainer with a paper towel. Put the ricotta in the strainer and allow it for drain for 1 hour. Discard liquid.
Preheat oven to 350 degrees F.
In a large bowl, whisk together the egg and egg yolks. Whisk in the sugar, ricotta, lemon juice and zest. Whisk until the mixture is well blended. Stir in the raisins.
Pour the mixture into the pie crust.
Bake 45 - 50 minutes or until the crust is golden and the filling is set. The filling will be yellow and should not brown.
Remove and allow to cool before serving.
Serve at room temperature dusted with confectioners' sugar.
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|Serving Size: 1 Recipe (1086g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 413 (40%)|
|Amt Per Serving||% DV|
|Total Fat 45.9g||61 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 560.2mg||172 %|
|Sodium 28623.6mg||987 %|
|Potassium 2029.4mg||53 %|
|Total Carbohydrate 95.6g||28 %|
|Dietary Fiber 9.4g||37 %|
|Sugars, other 86.3g|
|Protein 65.7g||94 %|
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Calories per serving: 1023
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