Ricotta Pie

I wanted to post a pic to rival the previous baking, and the illustration and recipe of this pie look good. I actually made a dessert called "baked ricotta" a couple years ago, which was great, and this looks sort of close. I think with that one, you added amaretto in addition to the vanilla. I think I might try this one without the pineapple, and without a crust, just baked in a dish, to try to get something approximate to the baked ricotta. Adding raisins would probably also work. I think I might try this one this weekend.

Ricotta Pie

This will make enough filling for 1 (one) 9-inch pie.

2 pounds ricotta cheese (drained)

1 cup heavy cream

6 large eggs

¾ cup sugar

1 tsp pure vanilla extract

1 15-oz can crushed pineapple (drained)

Ground cinnamon (dusted on top of pie)

one unbaked pie crust of your choosing

1 9 inch pie pan

For the filling, place the ricotta in one strainer and the pineapple in another for at least 1-1/2 hours. Discard the liquids. This will create a thicker pie filling and keep the crust crispier. Add the ricotta to a large mixing bowl, and beat it smooth with a rubber spatula. Beat in the heavy cream, sugar, and vanilla. Beat in the eggs, making sure the texture is smooth. Finally, stir in the pineapple.

Set a rack in the lower third of the oven and preheat to 425 degrees.

Place the pie plate on the oven rack, then pour the filling inside the pie crust. Pour right to the top of the pie plate leaving just a bit of room for the filling to puff up. Sprinkle the top of the pie with ground cinnamon. If you have some extra filling left over, you can pour it into a small baking dish or ramekins for a crustless version, and follow the same baking instructions.

Bake the pie at 425 for 15 minutes, then lower the heat to 350 degrees and bake another 35-40 minutes. The filling should be slightly puffed and golden and “set,” meaning it should not be jiggly when you gently move the pie plate. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.

Sarah