Easy Recipes
Ricotta and Peach Pie
Ingredients
Method
Preparation
- Preheat your oven to 350°F (180°C).
- In a mixing bowl, whisk together the eggs, salt, sugar, vegetable oil, and milk until well combined.
- Sift in the flour and baking powder, mixing gently until the batter is smooth and free of lumps.
- Spread the batter evenly in a greased 9-inch pie dish, covering both the bottom and sides.
Filling
- In another bowl, combine the chopped peaches, ricotta, sugar, cornstarch, egg, lemon zest, and vanilla extract. Mix until well blended.
- Pour the ricotta and peach mixture over the pie crust, smoothing the top with a spatula.
Baking and Topping
- Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
- While the pie is baking, prepare the cream topping by beating the cream cheese and powdered sugar with an electric mixer until smooth.
- Gradually add the heavy cream and whip until soft peaks form.
- Once the pie is done, let it cool for about 10-15 minutes. Then, gently spread the cream mixture over the top.
- Dust with powdered sugar before serving.
Notes
Letting the pie cool completely allows the flavors to deepen and the filling to set properly. For an extra layer of flavor, consider toasting the peaches in a pan with a touch of brown sugar before adding them to the ricotta mixture. Serve with whipped cream or vanilla ice cream for an enhanced experience.