Ricotta Pie

Ricotta pie walks the line between cheesecake and pie. The base is a fresh-tasting ricotta filling sweetened just enough, baked into a graham cracker crust, then topped with a sour cream layer that bakes briefly to set. A homemade cherry topping cooked stovetop with cornstarch goes on at the end.

The ricotta brings a lighter, fluffier texture than cream cheese would. Italian-style fresh ricotta has a slight grainy quality that smooths out when whipped with eggs and sugar. The result is custardy without the dense richness of New York cheesecake. This is the version Sicilian and Italian-American grandmothers make for Easter dinners and Sunday gatherings.

The sour cream topping requires technique. The recipe specifies spooning rather than dumping it on, and that’s because pouring would crack the still-soft baked ricotta below. Spooning gently lets you build a smooth white layer that bakes for 10 minutes at the higher 450°F (230°C) and develops a barely-set surface.

Pro Tips

• Use whole-milk ricotta for the richest texture. Part-skim ricotta makes the filling watery.
• Drain the ricotta in a fine sieve for 30 minutes before using if it looks watery in the container. Excess whey causes filling to weep.
• Cook the cherry topping until the cornstarch turns clear, not just thick. Cloudy filling tastes raw.
• Cool completely before topping with cherries. Hot pie melts the topping into a runny mess.

Variations

• Swap canned black cherries for fresh sour cherries cooked with extra sugar for a brighter, more vibrant topping.
• Add 1 teaspoon of grated lemon zest to the ricotta filling for citrus brightness.
• Use blueberry pie filling or strawberry preserves for a different fruit topping.