Ricotta Pie

This Ricotta Pie is a delightful homage to traditional Italian desserts, offering a rich, creamy texture that melts in your mouth. The filling combines mild ricotta cheese, eggs, and sugar for a delicate sweetness, balanced by the warmth of vanilla. It sits atop a crunchy, buttery graham cracker crust that provides the perfect textural contrast. The unique sour cream topping adds a subtle tang that cuts through the richness, while a homemade black cherry compote brings a burst of fruit flavor and vibrant color. This dessert is elegant yet approachable, making it perfect for family dinners, holiday gatherings, or as a special treat for dessert lovers. Its a comforting dish that feels homemade and luxurious without being overly complicated to prepare.

Cooking Method: Baking

Cuisine: Italian

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 381.9

Dietary: Gluten-free

Description

This Ricotta Pie is a delightful homage to traditional Italian desserts, offering a rich, creamy texture that melts in your mouth. The filling combines mild ricotta cheese, eggs, and sugar for a delicate sweetness, balanced by the warmth of vanilla. It sits atop a crunchy, buttery graham cracker crust that provides the perfect textural contrast. The unique sour cream topping adds a subtle tang that cuts through the richness, while a homemade black cherry compote brings a burst of fruit flavor and vibrant color. This dessert is elegant yet approachable, making it perfect for family dinners, holiday gatherings, or as a special treat for dessert lovers. Its a comforting dish that feels homemade and luxurious without being overly complicated to prepare.

Ingredients

1 1/2 cup Crushed graham crackers
1/3 cup Melted butter
1 pound Ricotta cheese
2 Eggs
1/2 cup Sugar
1 tablespoon Vanilla extract
1 pint Sour cream
2 tablespoon Sugar (for topping)
1 can (21 oz) Black cherries, drained
1/2 cup Sugar (for compote)
3 tablespoon Cornstarch

Directions

1
Preheat oven to 350F (175C).
2
Combine crushed graham crackers and melted butter in a bowl. Press firmly into the bottom and sides of a 9-inch pie pan to form a crust.
3
In a large mixing bowl, beat ricotta cheese, eggs, 1/2 cup sugar, and vanilla extract until smooth and creamy.
4
Pour the ricotta mixture into the prepared graham cracker crust.
5
Bake at 350F (175C) for 20 minutes.
6
Remove pie from oven and increase oven temperature to 450F (230C).
7
In a small bowl, mix 1 pint sour cream and 2 tablespoons sugar. Gently spread this mixture over the hot pie filling.
8
Return the pie to the oven and bake at 450F (230C) for 10 minutes, until the topping is slightly browned.
9
While the pie bakes, prepare the cherry topping: In a saucepan, combine black cherries, 1/2 cup sugar, and 3 tablespoons cornstarch.
10
Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear, about 5-7 minutes.
11
Spoon the warm cherry compote over the finished pie. Let cool slightly before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 381.9kcal

% Daily Value *
Total Fat 24.5g38%
Saturated Fat 11.8g60%
Cholesterol 53.8mg18%
Sodium 478.4mg20%
Total Carbohydrate 29.4g10%
Dietary Fiber 1.7g7%
Sugars 3.4g
Protein 10.4g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure to drain the cherries well if using canned to prevent the compote from being too watery.

The sour cream topping can brown quickly at 450F; keep an eye on it during the final 10 minutes of baking.

This pie can be served warm or chilled. Chilling for 2 hours will help the filling set firmly for cleaner slices.

For a gluten-free version, use gluten-free graham cracker crumbs for the crust.

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

Keywords: ricotta, pie, dessert, italian, graham cracker crust, cheese pie, baking, vanilla, sour cream topping, cherry compote, homemade, comfort food, vegetarian, custard, fruit dessert, party dish, easy dessert, creamy, sweet

Read it online: https://www.chefs-mate.com/recipe/ricotta-pie/