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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Silas Onyeka
[email protected]This pie was a waste of time and ingredients.
Nader Nader
[email protected]I followed the recipe exactly, but my pie didn't look anything like the picture.
Mobile Gech
[email protected]I'm not sure what I did wrong, but this pie turned out terrible.
Damian Archer
[email protected]This pie was a disaster!
Bilal Bilalmughal
[email protected]Disappointing.
Mohamed Safwane Miloudi
[email protected]Not bad, but not great.
Adam Top
[email protected]Perfect for a special occasion.
Jabir Musa
[email protected]Will definitely make again!
Orlando
[email protected]Amazing pie!
yeni garcia
[email protected]Delicious!
Mason Elichme
[email protected]This pie was okay. The ricotta filling was creamy and smooth, but the crust was a little too dry. I also found the pie to be a little too sweet. Overall, it was a decent pie, but I wouldn't make it again.
sana Minatozaki
[email protected]This pie was a disappointment. The ricotta filling was bland and grainy, and the crust was tough and chewy. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this pie again.
Sohurab Hossian
[email protected]This pie was easy to make and turned out great! The ricotta filling was creamy and flavorful, and the crust was flaky and golden brown. I loved the addition of the chocolate chips, which added a touch of sweetness. I will definitely be making this pi
ripon Hosen
[email protected]This pie was a big hit with my family! The ricotta filling was creamy and delicious, and the crust was perfectly cooked. I loved the addition of the fresh berries, which added a pop of sweetness and color. I will definitely be making this pie again.
Kalu Daberechi
[email protected]I'm not usually a big fan of ricotta pie, but this recipe changed my mind. The filling was light and fluffy, and the crust was crispy and golden brown. I especially liked the hint of lemon zest in the filling. I'll definitely be making this pie again
vicky Baba Mohabbat Khan
[email protected]This ricotta pie was a real treat! The filling was creamy and smooth, and the crust was perfectly flaky. I loved the addition of the cinnamon and nutmeg, which gave the pie a warm and inviting flavor. I will definitely be making this pie again soon.