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.

Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
additional:
3 hrs
total:
4 hrs 40 mins
Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • 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.

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  • 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

394 calories; protein 9g 18% DV; carbohydrates 47.6g 15% DV; fat 18.7g 29% DV; cholesterol 198mg 66% DV; sodium 299.3mg 12% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/18/2015
Loved it! Served it to my coffee club ladies and they loved it too. I added about an eighth cup of Orange Curacao (liquor) to the filling for taste but changed nothing else. I should have sunk the chocolate chips for a prettier pie but other than that it was perfect. The crust is easy and flakey the filling not sweet but light and would go perfect with a dessert wine or cup of coffee or tea. Having the leftover pie with my morning coffee. Yum! Doesn't take 4 hours! It takes the same amount of time that it takes to make any pie. Read More
(10)

Most helpful critical review

Rating: 2 stars
03/21/2016
Appearance was fine cooking instructions were fine but I didn't think this had much flavor. Read More
(3)
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/18/2015
Loved it! Served it to my coffee club ladies and they loved it too. I added about an eighth cup of Orange Curacao (liquor) to the filling for taste but changed nothing else. I should have sunk the chocolate chips for a prettier pie but other than that it was perfect. The crust is easy and flakey the filling not sweet but light and would go perfect with a dessert wine or cup of coffee or tea. Having the leftover pie with my morning coffee. Yum! Doesn't take 4 hours! It takes the same amount of time that it takes to make any pie. Read More
(10)
Rating: 2 stars
03/21/2016
Appearance was fine cooking instructions were fine but I didn't think this had much flavor. Read More
(3)
Rating: 5 stars
09/30/2017
We loved this. A wonderful dessert. I added a bit more sugar because we do like it a bit sweeter and it worked out great. Also I noticed a few other recipes called to drain the ricotta for a while before using. I did this and came away with about a cup of water. The only thing I would do differently is to add some Amaretto for a different twist. I did not precook the crust just chilled it after rolling it and poking. It was fine just took quite a bit longer to bake. The 160 internal temp was the perfect time to take out the pie. Thanks for another hit Chef John! Read More
(1)
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Rating: 5 stars
02/18/2017
If you are looking for a NOT sweet dessert this is perfect. I did do variations. I purchased a pre-made pie crust from Sprouts Market so I reduced the recipe to make 6 servings of the ricotta filling. Instead of water I squeezed in juice from the the orange I zested. I did not use lemon (I didn't want the sourness). I did add mini chips and sunk them as chef j suggested. I used 2 tablespoons of sugar. I topped the pie with sliced almonds--tasted and looked great! They toasted while on the pie in the oven. The next time I do this I will not pre-bake my crust. The crust will be store bought; I'm not motivated to make my own pie crust. Read More
(1)
Rating: 1 stars
05/29/2018
The crust turned out like pizza dough. So I ended up using store bought crust. The filling was less than a crowd pleaser. I added triple the amount of sugar. Even my kids wouldn't eat it. I waited 10 days to make this pie... What a disappointment. Read More