CHEF JOHN'S RICOTTA PIE
You would certainly be well within your rights to call this ricotta pie a cheesecake, except then your guests would be expecting cheesecake, and that might cause some problems. That's why this lighter, less-sweet variation on cheesecake is called a ricotta pie.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 8
Number Of Ingredients 22
Steps:
- Pulse flour, cold butter, 1 egg, Marsala wine, 1 tablespoon white sugar, baking powder, and fine salt together in a food processor until mixture resembles coarse crumbs. Add 2 tablespoons ice water and pulse briefly until dough just comes together. Turn dough out onto a lightly floured work surface and press into a disc; wrap in plastic wrap and refrigerate until chilled, at least 2 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll chilled dough out enough to line a 9-inch pie plate. Trim and crimp edges of dough; prick base of the dough all over with a fork. Line dough with parchment paper and pour baking weights into parchment.
- Bake in the preheated oven until crust is set, about 15 minutes. Remove weights when cool enough to handle and let crust cool completely. Reduce oven temperature to 350 degrees F (175 degrees C).
- Whisk ricotta cheese, 4 eggs, 1/3 cup white sugar, egg yolks, vanilla extract, lemon zest, 1/2 teaspoon orange zest, and salt together in a bowl until filling is smooth and creamy. Pour filled into cooled pie crust. Sprinkle chocolate chips and candied orange peel over the top and light press chocolate and orange into filling with the tip of a knife.
- Bake in the oven until pie is just set, about 45 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cool pie completely and refrigerate until chilled, at least 2 hours.
- Stir 1/4 cup sugar and 1/4 cup water together in a small saucepan; bring to a simmer, remove from heat, and cool. Toss chopped orange zest with cooled sugar mixture.
- Cut cooled pie into slices and top each with pistachios and chopped orange zest.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 47.6 g, Cholesterol 198 mg, Fat 18.7 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 9.4 g, Sodium 299.3 mg, Sugar 18.6 g
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Tapiwanashe Ngavaseke
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and beautiful pie that is perfect for a special occasion.
m.s mughal
[email protected]I'm not a huge fan of ricotta cheese, but I thought I would give this pie a try. I was pleasantly surprised! The filling was light and fluffy, and the crust was perfectly crispy.
Anich Anich
[email protected]This pie is definitely a crowd-pleaser. I made it for a party and everyone loved it. The filling is creamy and flavorful, and the crust is perfectly flaky.
Itz Nabintou
[email protected]I had some trouble getting the crust to brown evenly. I think I might have rolled it out too thin. Other than that, the pie was delicious.
Atif Baloch
[email protected]This pie was a bit too sweet for my taste. I think I would reduce the amount of sugar in the filling next time. Otherwise, it was a good recipe.
SAFI AZRAIL ff
[email protected]This pie is so delicious and easy to make. I love that it uses fresh fruit, which gives it a bright and summery flavor. I will definitely be making this again!
Jazzmin Cooper
[email protected]I've made this pie several times now and it's always a winner. The creamy ricotta filling is perfectly balanced by the sweet and tangy fruit. I highly recommend this recipe!
tamilanda Lojan
[email protected]This is a great recipe for a quick and easy dessert. I love that it uses simple ingredients that I always have on hand. The pie is always a hit with my family and friends.
Jahangeer Hussain
[email protected]I made this pie for a potluck and it was a huge success. I received so many compliments on it. The only thing I would change is to add a little more lemon zest to the filling.
Kaweesi Nicholas
[email protected]I'm not usually a fan of ricotta cheese, but this pie changed my mind. The filling was light and fluffy, and the crust was flaky and golden brown. I will definitely be making this again!
Grg Youngjae
[email protected]This pie was a hit at my family gathering. Everyone loved the creamy texture of the ricotta filling and the crispy crust. I followed the recipe exactly and it turned out perfectly. Definitely a keeper!
Khachina Thomas
[email protected]Chef John's Ricotta Pie is a delightful and easy-to-make dessert that will impress your guests. The combination of ricotta cheese, sugar, eggs, and vanilla creates a creamy and flavorful filling, while the buttery crust adds a perfect touch of richne