Lemon Ricotta Pie with Ritz Cracker Crust
Our Lemon Ricotta Pie with a Ritz Cracker Crust is a light and refreshing lemon pie made with ricotta cheese, eggs, lemon juice, and more! I would recommend that you make this pie the night before serving—the longer it sits, the more the crust and custard meld together.
Ingredients
Pie crust:
- 5 oz Ritz Crackers
- ½ c unsalted butter, very cold, cut into 1/2’’ cubes
- ¼ tsp kosher salt
- 3 Tbsp brown sugar
Pie filling:
- ½ c whole milk ricotta
- 1 14 oz can sweetened condensed milk
- ½ c lemon juice, about 2 large lemons
- 1 tsp vanilla extract
- 2 eggs
- 2 yolks
Whipped cream:
- ¾ c whipped cream
- 2 Tbsp powdered sugar
- 2 Tbsp pistachios, chopped
Instructions
- Preheat oven to 350°F
- In a food processor, or by hand, pulse or crush the Ritz Crackers into coarse shards, then mix in the butter, sugar,, and salt--pulsing with your processor or breaking the cubes apart with your fingers until the crackers and butter stick together when squeezed, but the texture remains rough and crumbly.
- Transfer the crust into a standard pie dish and press into the center and sides. Bake for 15 minutes, or until golden and browned.
- While the pie bakes, make the filling. In a large mixing bowl, combine the ricotta, sweetened condensed milk, eggs, yolks, vanilla, and lemon juice. Mix until smooth and thick.
- When the crust has baked, pour in and smooth the lemon ricotta mixture. Return pie to the oven for for 18-20 minutes, or until edges are firm but center jiggles. When the edges have appeared to set, turn off the oven and prop the door open just slightly, using a heatproof spoon or spatula (or open the door as little as possible if you don’t have a heatproof spoon). Allow the pie to sit in the oven for 20 minutes or so, until the center no longer wiggles.
- In a small bowl, whip the cream for a few minutes until thick. Add the powdered sugar.
- Transfer the pie to the refrigerator for at least 6 hours before serving with whipped cream and chopped pistachios!
Notes
Reposted from May 2020.
Nutrition Facts
Calories: 294kcal, Carbohydrates: 19g, Protein: 6g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 132mg, Sodium: 263mg, Potassium: 111mg, Fiber: 1g, Sugar: 7g, Vitamin A: 595IU, Vitamin C: 6mg, Calcium: 87mg, Iron: 1mg