Lighter Than Cheesecake: Ricotta Pie with Fig Jam and Toasted Pine Nuts

This ricotta pie is a fantastic way to showcase the flavors of summer. It's a lighter alternative to traditional cheesecake, making it perfect for warmer weather. The creamy ricotta filling pairs beautifully with the sweetness of fig jam, and the toasted pine nuts add a delightful textural contrast.

Ingredients

For the Crust

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cubed

3-4 tablespoons ice water

For the Filling

15 ounces whole-milk ricotta cheese

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1/4 cup fig jam, plus extra for serving

1/2 cup toasted pine nuts

Instructions

In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

In a large bowl, whisk together the ricotta cheese, sugar, egg, vanilla extract, cinnamon, and nutmeg until smooth and creamy.

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.

On a lightly floured surface, roll out the chilled pie dough to a 12-inch circle. Transfer the dough to the pie dish and crimp the edges decoratively.

Pour the ricotta cheese filling into the prepared pie crust. Dollop spoonfuls of fig jam on top of the filling, swirling it gently with a knife to create a marbled effect.

Sprinkle the toasted pine nuts evenly over the top of the pie.

Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is set.

Let the pie cool completely at room temperature before slicing and serving.

Tips:

To toast the pine nuts, spread them on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until golden brown. Watch them closely to prevent burning.

For a richer flavor, use brown sugar instead of granulated sugar in the filling.

If you don't have fresh figs, you can substitute store-bought fig jam. Choose a variety with a good chunk of fruit for added texture.

Serve the pie with a drizzle of extra fig jam, whipped cream, or a scoop of vanilla ice cream for an extra decadent treat.

This ricotta pie is sure to be a crowd-pleaser! It's a delicious and easy dessert that's perfect for any occasion. Enjoy!