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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 394 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 ½ teaspoons vanilla extract
• 1 pinch salt
• 4 large eggs
• 1 large egg
• ¼ cup water (Optional)
• 2 large egg yolks
• ¼ cup white sugar (Optional)
• ¼ teaspoon fine salt
• ½ cup cold butter, cut into chunks
• 2 tablespoons Marsala wine
• 1 tablespoon white sugar (Optional)
• 2 tablespoons ice water, or as needed (Optional)
• 3 cups whole-milk ricotta cheese
• ⅓ cup white sugar (Optional)
• ½ teaspoon lemon zest, or more to taste
• ½ teaspoon orange zest, or more to taste (Optional)
• 2 tablespoons semisweet chocolate chips (Optional)
• 2 tablespoons diced candied orange peel (Optional)
• ¼ cup chopped orange zest, or to taste (Optional)
• ¼ cup crushed pistachios, or to taste (Optional)

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Cut cooled pie into slices and top each with pistachios and chopped orange zest.