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Author Notes: A pound of homemade ricotta that needed to go, a bowl of juicy yellow plums, and almost no butter in the house... but a craving for a quick and easy sweet splurge. I remembered the Ricotta Pie from The Joy of Cooking as very good. I took my cues from that filling, but modified it to a crustless pie. Any smaller amount of sugar would not have tasted good to me, as those yellow plums are still quite sour even when they are ripe. —Green Card Gardener
- 1 tablespoon butter + more for the pan
- 1 pound well-drained ricotta
- 2 eggs
- 2 teaspoons finely grated lemon zest
- 2/3 cup sugar
- Light brown sugar
- 8-10 ripe yellow plums, depending on size
- Preheat the oven to 375 degrees F.
- Butter the bottom and sides a 10-inch pie pan and sprinkle with breadcrumbs. Turn it upside down over the sink and knock off any excess crumbs.
- Beat the ricotta, eggs, lemon zest and sugar with an electric mixer until well combined.
- Pour it into the prepared pan and spread evenly with a spatula.
- Halve the plums and remove the pits (this usually works best when twisting them slightly but sometimes the pit clings. In that case remove the pit with a small paring knife).
- Arrange the plum quarters in circles on the filling. Dot with butter and sprinkle with brown sugar.
- Bake 30 to 40 minutes in the preheated oven, or until the pie is set but still a bit wobbly, and lightly browned on top. Serve lukewarm or cold.