Ricotta Mascarpone Pie – the rarity of ricotta

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Loads of stuff in the fridge and cupboards to get rid of (leftovers, sort of, yet again – oh, the kinship!). With the ricotta and mascarpone cheeses I bought for a recipe I did not end up making, I threw together a ricotta-mascarpone pie with a gingersnap crust. I don’t know why.

Cheeses - pie to die for

Cheeses – pie to die for

The pie makes me think of my dear Italian friend in Iceland and the impossibility and rarity of finding ricotta and mascarpone in that far-flung island nation. When she visited me, she wanted to buy ricotta to take back – and of course that was the one time it could not be found. But then, although Iceland has some great dairy products of its own (skyr and Icelandic butter being the best!), some of the cheeses leave much to be desired.

Ricotta-mascarpone pie recipe
1 cup ricotta cheese
4 ounces/115 grams mascarpone cheese
2 large eggs
1 teaspoon vanilla
½ cup sugar

Preheat oven to 350F/175C

Crust: About one cup of crushed graham crackers or gingersnaps, melted butter – press into a pan, bake at 350F for about 5 minutes. Remove from oven before pouring in the ricotta mascarpone filling

Filling: Mix ricotta, mascarpone, eggs, vanilla and sugar. Beat until smooth. Pour into pie crust.

Bake for about 40-45 minutes. Chill for at least a few hours, if not overnight. Should be cold and firm when serving.

Notes from the Wolf Eel Bakery: Making fast work of the baked gods

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