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:
5ozRitz Crackers
½cunsalted butter, very cold, cut into 1/2’’ cubes
¼tspkosher salt
3Tbspbrown sugar
Pie filling:
½cwhole milk ricotta
114 oz cansweetened condensed milk
½clemon juice, about 2 large lemons
1tspvanilla extract
2eggs
2yolks
Whipped cream:
¾cwhipped cream
2Tbsppowdered sugar
2Tbsppistachios, 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!