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Recipes

Ricotta-Lemon Pie

Too hot to bake? Whip up this cool and creamy dessert, with a hint of lemon for that summer-fresh flavor.

June 18, 2018

When it’s too hot to cook, try our cool and creamy ricotta pie with a hint of lemon. This refreshing dessert is no-bake with a prepared crust. Even better: Surprise your guests with a cookie crust made with animal crackers!
Serves eight people.

Ingredients

  • 12 ounces cream cheese (1-and-1/2 8-ounce blocks), at room temperature 
  • 1-and-1/2 cups full-fat ricotta cheese, at room temperature 
  • zest of 1 large lemon
  • one 12.7-ounce jar good-quality lemon curd, divided
  • 1 cup heavy whipping cream
  • 1 purchased or homemade cookie pie crust, such as graham cracker

Preparation

Prepare the crust first if you make your own (see the recipe below using animal crackers for one option). It will need to bake and cool before you fill the pie.

In a large bowl, beat cream cheese, ricotta and lemon zest to combine. Stir in half of the lemon curd.

In a separate bowl, whip cream to stiff peaks. A chilled metal bowl and beaters make this almost instant.

Gently fold about one-third of the whipped cream at a time into the ricotta mixture. Spoon filling into crust, using an offset spatula to create a dome. Spread the remaining lemon curd on top, using the spatula to distribute. Don’t worry about the cheese mixture coming through the curd.

Animal Cracker Pie Crust

Ingredients

  • 1 and 3/4 cups (about 10 ounces) animal crackers
  • 1/4 cup confectioners’ sugar
  • 6 tablespoons butter, melted and cooled

Preparation

Heat oven to 375 degrees. In a medium bowl, combine crust ingredients. Press mixture into the bottom and up the sides of a 9 or 10-inch pie pan. Bake crust for about 12 minutes, or until you smell the cookies beginning to toast. Remove from oven and cool on a rack.

Cook’s note: We learned about subbing animal crackers for graham crackers from our friends at America’s Test Kitchen. Both cookies, along with vanilla wafers, contain similar measures of fat and sugar, so can be successfully switched. The cookie crust makes enough for either a 9- or 10-inch pie; the filling will just sit a little lower in the larger pan.
 



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There are 6 comments

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First you write: "Too hot to bake?" and then one of the first steps is to bake the crust at 375 degrees for 12 minutes?

Whats up?  Are you baking of not?

That's if you want to use a ready-made crumb crust. If you want to make your own crust, you will get hot! ;)

Dude, read the recipe. You only need to bake if you’re making your own crust. 

A better substitute for crackers in a crumb crust is to use ginger cookies.  I have to be gluten-free so I substitute with Mi-Del ginger cookies, which tend to be dry and crumble well.

Yummy!

I made this and all I could taste is the ricotta and cream cheese. 👎🏼

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