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. —Nadia Hassani
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Ingredients
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1 tablespoon
butter + more for the pan
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Breadcrumbs
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1 pound
well-drained ricotta
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2
eggs
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2 teaspoons
finely grated lemon zest
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2/3 cup
sugar
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Light brown sugar
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8-10
ripe yellow plums, depending on size
Directions
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Preheat the oven to 375 degrees F.
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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.
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Beat the ricotta, eggs, lemon zest and sugar with an electric mixer until well combined.
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Pour it into the prepared pan and spread evenly with a spatula.
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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).
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Arrange the plum quarters in circles on the filling. Dot with butter and sprinkle with brown sugar.
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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.
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