This delicious pie is crustless, although there is a sprinkling of breadcrumbs on the bottom of the pie plate. You can make a quick crust by combining a cup and a half or so of graham crack crumbs with 4 tablespoons of butter, then patting the mixture into a pie tin and baking at 375°F for about 10 minutes. I like it without. Make sure you drain the ricotta for a bit as the pie will be too watery. This would be good with other stone fruit, berries, cherries, apples, pears…
1 T butter or coconut oil
breadcrumbs, as needed
2 c ricotta, well-drained; or cottage cheese, drained and puréed until smooth
2 t grated lemon or orange zest
1/2 – 2/3 c (light brown) sugar, plus extra for topping, if desired
plums, enough to cover top of ricotta
1. Preheat the oven, if you haven’t made a graham cracker crust already, to 375°F.
2. Grease the bottom and sides of a 9- or 10-inch pie plate. Sprinkle with breadcrumbs, making sure there is a thin, covering layer. Tip upside down to remove any excess, if you like, but unless you used a lot, this isn’t usually necessary.
3. With an electric mixer or by hand, beat ricotta, eggs, lemon zest and sugar until combined and smooth. Scrape into prepared pie plated, and smooth top if you like.
4. Halve plums, remove pits, or cut around plum and twist halves apart, then remove pits. Cut each half again, so you have plum quarters. Arrange plum quarters in a circle or other pattern over the ricotta. Sprinkle with additional (light brown) sugar if you like.
5. Bake 30 – 40 minutes until the pie is set but still a little wobbly, and lightly browned. Serve warm or at room temperature.