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Italian Ricotta Pie Recipe

Italian Ricotta Pie Recipe
Prepare time 1 hour
Cooking time 1 hour
Serves 8
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Ingredients

  • 15 ml (1 tbsp) golden raisins
  • 75 ml (5 tbsp) dried cranberries
  • 45 ml (3 tbsp) rum
  • 475 g (1 container) Bari Ricotta cheese
  • 3 egg yolks
  • 1 egg
  • 30 ml (2 tbsp) flour
  • 125 ml (1⁄2 cup) coarse granule maple sugar
  • 250 ml (1 cup) white chocolate chips
  • 3 egg whites

Crust

  • 180 ml (3⁄4 cup) ginger snaps, crushed into crumbs
  • 180 ml (3⁄4 cup) graham cracker crumbs
  • 60 ml (1⁄4 cup) Dairyland unsalted butter, melted
  • 60 ml (1⁄4 cup) sugar

Directions

  1. In a bowl, combine the raisins, cranberries and rum and macerate for 1 hour.
  2. Preheat the oven to 180˚C (350˚C). Butter a 22 cm (9 in) springform pan. To make the crust: In a bowl, combine all the crumbs, the butter and the sugar. Mix well and press evenly into the bottom of the pan. Set aside. In a large bowl, combine the ricotta cheese, egg yolks and whole egg.
  3. Add the macerated fruit, the flour, the maple sugar and the chocolate chips. Beat with a wooden spoon for about 3 minutes. In another bowl, beat the egg whites until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cheese mixture. Pour the mixture into the pan.
  4. Bake on the middle rack for 1 hour, then turn off the oven and allow the pie to cool inside for 1 hour with the door closed. At serving time, carefully run the blade of a knife around the edge of the pie before opening the clasp and removing the sides of the pan.
  5. You may use semisweet chocolate chips used instead of white. To make the ginger snap crumbs without a food processor, seal the cookies in a zip top bag and crush them with a rolling pin. The crumbs probably won't be as fine, but they'll be just as tasty.
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