Pear / Mango Ricotta Pie

Welcome to 2011 and my first post of the year!This recipe is based on the Pear ricotta pie recipe in The Failsafe cookbook.  I’ve made it before with pear, but for New Year’s Eve I made it with some mango I had left over from Christmas.  It will work with any fruit and is very quick and easy to make, not to mention yummy.

Pear / Mango Ricotta Pie

Pear / Mango Ricotta Pie (Low Chemical / High Salicylates and Amines)

  • 180g plain sweet biscuits
  • 125g unsalted butter, melted
  • 250g smooth ricotta cheese
  • Sliced fruit – e.g. drained canned or fresh pears, fresh mangoes, or any other fruit
  • 1 egg, separated
  • 2 tblspn caster sugar
  • 150ml whipped cream
Mango Ricotta Pie
  1. In a food processor, process the biscuits to fine crumbs, then add the butter and process until combined.
  2. Press the crumb mixture into a prepared 20cm  pie/tart dish.  (I find a silicone pie dish is the best but you can also use a springform pan or greased pie dish.)  Place into the fridge to set.
  3. Mix the ricotta, egg yolk, caster sugar and whipped cream.
  4. Beat the egg white until stiff peaks form, then gently stir into the ricotta mixture.
  5. Line the pie shell with the sliced fruit then pour in the ricotta mixture and smooth the top.
  6. Refrigerate until ready to serve.


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