Ricotta Pie

Ricotta Pie
  • 8 servings
  • 1:00 Preparation
  • 1:00 Cooking
  • 2:00 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    golden raisins

  • 5 Tbsp.
    (75 mL)

    dried cranberries

  • 3 Tbsp.
    (45 mL)


  • 475 g

    bari ricotta cheese

  • 3

    egg yolks

  • 1


  • 2 Tbsp.
    (30 mL)


  • 1/2 cup
    (125 mL)

    coarse-granule maple sugar

  • 1 cup
    (250 mL)

    white chocolate chips

  • 3

    egg whites

  • crust:

  • 3/4 cup
    (190 mL)

    ginger snaps, crushed into crumbs

  • 3/4 cup
    (190 mL)

    Graham cracker crumbs

  • 1/4 cup
    (60 mL)

    unsalted butter, melted

  • 1/4 cup
    (60 mL)



In a bowl, combine the raisins, cranberries and rum and macerate for 1 hour.

Preheat the oven to 180°C (350°C). Butter a 22 cm (9 in) springform pan.


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. 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.

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.

Source: Saputo