Italian 'Cheese' Pie

Italian 'Cheese' Pie Recipe - Authentic & Delicious

Region / culture: Italy | Preparation time: 1 hour | Cooking time: 45 minutes | Servings: 8

Introduction

Italian 'Cheese' Pie is a delicious and unique dessert that is perfect for those looking for a dairy-free alternative to traditional cheesecake. This pie features a creamy tofu-based filling with a crunchy almond crust, making it a flavorful and satisfying treat for any occasion.

History

This recipe is a vegan twist on the classic Italian ricotta pie, which is traditionally made with ricotta cheese. By using tofu as a substitute for cheese, this recipe provides a dairy-free option that is just as creamy and delicious as the original.

Ingredients

Crust

1.25 cup unbleached all-purpose flour
1 tbsp unrefined sugar or granulated sugar
pinch of salt
1 tsp grated lemon peel
0.33 cup soy margarine or unsalted butter
1 tbsp marsala or sweet sherry
1 to 3 tbsp ice-cold water

Filling

6 tbsp pine nuts
0.67 cup golden raisins
0.33 cup marsala or sweet sherry
4 oz (113 g) firm or extra-firm tofu, drained and cut into 0.5 inch cubes
0.75 cup apple juice
1 tbsp agar-agar flakes
0.67 cup slivered blanched almonds
0.25 cup sugar
pinch of salt
1 tbsp grated lemon peel
0.75 cup vegetable oil
2 tbsp fresh lemon juice
1 tsp vanilla extract

How to prepare

Crust

In a medium bowl, mix flour, sugar, salt, and lemon peel using a fork until well blended.
Add soy margarine and blend until coarse crumbs form, about the size of baby green peas.
Sprinkle 1 tbsp of marsala and 1 tbsp of water over the crumb mixture.
Toss gently, adding more water if necessary, until the mixture can be pressed together with your hands.
Press into a ball, flatten slightly, and wrap tightly in plastic wrap.
Refrigerate for 1 hour or up to 24 hours.
Preheat the oven to 350°F (177°C).
On a lightly floured surface, roll out the dough into an 11-inch circle.
Fit the crust into a 9-inch pie plate.
Trim the overhang and crimp the edges.
Prick the crust all over with the tines of a fork.
Place an empty 9-inch pie plate over the crust and fill with beans or pie weights.
Bake for 20 minutes.
Remove the pie plate with weights and continue baking until just firm to the touch, about 10 minutes.
Cool on a wire rack.
Reduce the oven temperature to 325°F (163°C).

Filling

Spread pine nuts in a small baking pan and bake until golden, stirring occasionally, about 15 minutes.
Set aside to cool.
Meanwhile, in a small bowl, combine raisins and marsala.
Let it stand for 10 minutes to plump.
Drain well, reserving the soaking liquid.
In a small saucepan, combine tofu, apple juice, and agar-agar flakes.
Stir in the reserved liquid from raisins.
Bring it just to a boil, then reduce the heat and simmer gently until the agar-agar flakes are completely dissolved, stirring occasionally, about 15 minutes.
In a food processor, process almonds, 1 tbsp of sugar, and salt until the almonds are finely ground.
Using a slotted spoon, remove the tofu mixture to a small bowl (cover the saucepan to keep the juice mixture hot).
Working quickly, add a third of the tofu mixture to the ground nuts.
Add lemon peel and process to blend.
With the motor running, gradually drizzle 0.25 cup of oil into the nut mixture.
Alternately add the remaining tofu and oil until blended.
The mixture will have a grainy, ricotta-cheese-like texture.
Add lemon juice and the remaining sugar and process to blend.
With the motor running, gradually pour in the hot apple juice.
The mixture will have the texture of thick mayonnaise and remain slightly grainy.
Stir in the raisins.
Turn the filling into the crust and smooth the surface.
Scatter pine nuts over the filling.
To set the pie, refrigerate it uncovered for 1 hour.
If not serving immediately, cover it with plastic.
Before serving, let the pie stand at room temperature for 15 minutes.

Variations

Add a splash of almond extract to the filling for a nutty flavor.
Top the pie with fresh berries or a fruit compote for a burst of sweetness.

Cooking Tips & Tricks

Make sure to drain the tofu well before using it in the filling to ensure a smooth and creamy texture.

- Toasting the pine nuts and almonds before adding them to the filling will enhance their flavor and add a nice crunch to the pie.

- Refrigerating the pie before serving will help it set and hold its shape better.

Serving Suggestions

Serve the Italian 'Cheese' Pie with a dollop of dairy-free whipped cream and a sprinkle of lemon zest for a refreshing finish.

Cooking Techniques

Be sure to blend the tofu filling until smooth and creamy for the best texture.

- Toasting the nuts before adding them to the filling will enhance their flavor.

Ingredient Substitutions

You can use any type of nuts in place of pine nuts and almonds in the filling.

- If you don't have sherry, you can use white wine or apple cider vinegar as a substitute.

Make Ahead Tips

You can prepare the crust and filling ahead of time and assemble the pie just before serving. The pie can also be refrigerated for up to 2 days before serving.

Presentation Ideas

Garnish the Italian 'Cheese' Pie with fresh mint leaves or edible flowers for a beautiful presentation.

Pairing Recommendations

Serve the pie with a glass of sweet dessert wine or a cup of hot tea for a delightful pairing.

Storage and Reheating Instructions

Store any leftovers in the refrigerator in an airtight container for up to 3 days. The pie can be enjoyed cold or at room temperature.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 26g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 7g per serving

Vitamins and minerals

This recipe is a good source of vitamin E, calcium, and iron.

Alergens

This recipe contains nuts (pine nuts and almonds) and soy (tofu).

Summary

Italian 'Cheese' Pie is a nutrient-dense dessert that provides a good balance of carbohydrates, fats, and proteins. It is a great option for those looking for a dairy-free and vegan-friendly treat.

Summary

Italian 'Cheese' Pie is a dairy-free and vegan-friendly dessert that is rich in flavor and nutrients. With a creamy tofu filling and a crunchy almond crust, this pie is a delicious and satisfying treat for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. As soon as I walked through the door, I was hit with the most amazing aroma - a combination of fresh herbs, melted cheese, and a hint of garlic.

Maria was bustling around the kitchen, her hands moving deftly as she mixed together a batter that would soon become her famous Italian 'Cheese' Pie. I watched in awe as she added a pinch of this and a dash of that, her movements so fluid and natural. I knew right then and there that I had to learn how to make this pie for myself.

I asked Maria where she had learned to make such a delicious dish, and she smiled warmly before telling me the story of how she had acquired the recipe. It had been passed down through her family for generations, each cook adding their own little twist to make it their own. Maria had learned it from her grandmother, who had learned it from her mother, and so on and so forth.

I begged Maria to teach me how to make the pie, and she happily obliged. We spent the afternoon together, mixing, stirring, and laughing as we created a masterpiece that would soon be devoured by our friends and family. As we worked, Maria shared with me the secret ingredients that made her 'Cheese' Pie so special - a dash of nutmeg, a sprinkle of fresh parsley, and a generous helping of love.

After several hours of hard work, the pie was finally ready to be baked. We slid it into the oven, the cheese bubbling and melting as the tantalizing aroma filled the kitchen. Maria and I sat back, sipping on a glass of wine as we waited for the pie to cook to perfection.

When the timer finally went off, we pulled the pie out of the oven and marveled at its golden brown crust and gooey cheese filling. Maria cut us each a slice, and we dug in with gusto. The flavors exploded in my mouth - the creamy cheese, the tangy herbs, the hint of garlic - it was a symphony of tastes that danced on my taste buds.

As we sat there, enjoying our creation, Maria shared with me the importance of passing down recipes from generation to generation. She explained how food has the power to bring people together, to create memories that last a lifetime. I listened intently, taking in every word as I savored each bite of the delicious pie.

From that day on, I knew that I would carry on the tradition of making Maria's Italian 'Cheese' Pie. I would teach my children and grandchildren how to make it, sharing with them the story of how I had learned the recipe and the memories that were created in the process.

And so, every time I make this pie, I am transported back to that warm summer day in Maria's kitchen, surrounded by love, laughter, and the tantalizing aroma of melted cheese. It is a recipe that has become a part of me, a piece of my family's history that I will cherish forever.

As I finish writing down the recipe in my tattered old recipe book, I can't help but smile. This pie is more than just a dish - it is a symbol of the bonds that tie us together, the memories that we hold dear. And as I take a bite of the last remaining slice, I am reminded once again of the power of food to bring people closer, to create moments that will last a lifetime.