Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Ricotta Pie https://www.metro.ca/userfiles/image/recipes/Tarte-ricotta-6632.jpg PT1H00M PT1H00M PT2H00M
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. 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. 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.
8
1 Tbsp. (15 mL) golden raisins 5 Tbsp. (75 mL) dried cranberries 3 Tbsp. (45 mL) rum 475 g bari ricotta cheese 3 egg yolks 1 egg 2 Tbsp. (30 mL) flour 1/2 cup (125 mL) coarse-granule maple sugar 1 cup (250 mL) white chocolate chips 3 egg whites
Ricotta Pie

Ricotta Pie

Rate this recipe
0 Vote
8
servings
1:00
Preparation
1:00
COOKING
2:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    golden raisins
    You might like:

    Flyer Deal  (1)
    SUN-MAID RAISINS

    SUN-MAID RAISINS

    $2.99 ea.

    14 X 14 g SELECTED VARIETIES

  • 5 Tbsp.
    (75 mL)
    dried cranberries
  • 3 Tbsp.
    (45 mL)
    rum
  • 475 g
    bari ricotta cheese
  • 3
    egg yolks
  • 1
    egg
  • 2 Tbsp.
    (30 mL)
    flour
  • 1/2 cup
    (125 mL)
    coarse-granule maple sugar
  • 1 cup
    (250 mL)
    white chocolate chips
    You might like:

    Flyer Deals  (9)
    NESTLÉ ASSORTED MINI HALLOWEEN CHOCOLATE

    NESTLÉ ASSORTED MINI HALLOWEEN CHOCOLATE

    $12.88 ea.

    100 un.

    SAVE UP TO $1.50
    BEATRICE CHOCOLATE MILK 750 ml HERSHEY'S CHOCOLATE BARS

    BEATRICE CHOCOLATE MILK 750 ml HERSHEY'S CHOCOLATE BARS

    $0.99 ea.

    SELECTED SIZES SELECTED VARIETIES

    NESTLÉ CHOCOLATE BARS

    NESTLÉ CHOCOLATE BARS

    2 for $2.00

    SELECTED SIZES, SELECTED VARIETIES OR 1.29 EA.

    MARS FAMILY PACK CHOCOLATE BARS

    MARS FAMILY PACK CHOCOLATE BARS

    $4.49 ea.

    SELECTED SIZES SELECTED VARIETIES

    MARS FUN SIZE HALLOWEEN CHOCOLATE

    MARS FUN SIZE HALLOWEEN CHOCOLATE

    $14.99 ea.

    95 un.

    IRRESISTIBLES SWISS CHOCOLATE BARS

    IRRESISTIBLES SWISS CHOCOLATE BARS

    $3.99 ea.

    300 g SELECTED VARIETIES

    NESTLÉ ASSORTED MINI HALLOWEEN CHOCOLATE

    NESTLÉ ASSORTED MINI HALLOWEEN CHOCOLATE

    $9.99 ea.

    70 un.

    SELECTION PUMPKIN HALLOWEEN CHOCOLATE

    SELECTION PUMPKIN HALLOWEEN CHOCOLATE

    $1.99 ea.

    170 g,

    SAVE UP TO $1.50
    I CAN'T BELIEVE IT'S NOT BUTTER

    I CAN'T BELIEVE IT'S NOT BUTTER

    $0.99 ea.

    454 g, SELECTED VARIETIES

  • 3
    egg whites
  • 3/4 cup
    (190 mL)
    ginger snaps, crushed into crumbs
    You might like:

    Flyer Deals  (9)
    SAVE $1.58 ON 2
    IRRESISTIBLES COOKIES

    IRRESISTIBLES COOKIES

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES OR 2.99 EA.

    5 AIR MILES® Bonus Miles when buying 2

    PRANA CHOCOLATE

    PRANA CHOCOLATE

    $4.49 ea.

    95 - 100 g SELECTED VARIETIES

    3 BONUS Reward Miles when you buy 2
    BELVITA BREAKFAST COOKIES

    BELVITA BREAKFAST COOKIES

    2 for $7.00

    250 g SELECTED VARIETIES OR 3.99 EA.

    3 AIR MILES® Bonus Miles when buying 2

    KELLOGG'S MINI HALLOWEEN RICE KRISPIES SQUARES

    KELLOGG'S MINI HALLOWEEN RICE KRISPIES SQUARES

    $7.99 ea.

    440 g

    PATSYPIE COOKIES

    PATSYPIE COOKIES

    $5.99 ea.

    165 - 250 g SELECTED VARIETIES

    FAMILY PACK COOKIES

    FAMILY PACK COOKIES

    $6.99 ea.

    PKG OF 24, 750 g SELECTED VARIETIES

    SAVE UP TO $2.58 ON 2
    MINUTE MAID OR NESTEA TETRAS OR CHRISTIE SNACK PAKS COOKIES

    MINUTE MAID OR NESTEA TETRAS OR CHRISTIE SNACK PAKS COOKIES

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.

    NAIRN'S COOKIES

    NAIRN'S COOKIES

    $4.49 ea.

    160 g SELECTED VARIETIES

    GLUTINO COOKIES

    GLUTINO COOKIES

    $5.49 ea.

    245 - 300 g, SELECTED VARIETIES

  • 3/4 cup
    (190 mL)
    Graham cracker crumbs
  • 1/4 cup
    (60 mL)
    unsalted butter, melted
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

    IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

    2 for $4.00

    SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    sugar
Imprimer ma sélection

Preparation

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.

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. 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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.