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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
tablespoon butter + more for the pan
pound well-drained ricotta
teaspoons finely grated lemon zest
Light brown sugar
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.