Pâte Sucre (sweet pie crust)
Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.
Preheat oven to 400°F.
INGREDIENTS
Filling:
- 2 (3 oz.) pkg. cream cheese, softened
- 18 oz. container fresh ricotta cheese
- 1 (16 oz.) can solid pack plain pumpkin
- 2 large eggs
- 1/2 cup light brown sugar, firmly packed
- 2 tablespoons grated orange peel
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
In food processor or blender, process cream cheese and ricotta until well blended and smooth.
Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.
Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.
Cool on wire rack.
INGREDIENTS
Topping:
- 1/4 cup orange marmalade
- 1/2 cup heavy cream
- 2 tablespoons confectioners sugar
- 1 tablespoon grated orange peel
- 1 tablespoon orange flavored liqueur, optional
- 2 naval oranges, cut into thin wedges
- fresh mint leaves, optional
Spread marmalade over surface of cooled pie. In small bowl of electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Stir in 1 tablespoon grated orange peel and
orange-flavored liqueur (if desired). Swirl cream over center of pie. Arrange orange wedges around outside edge. Decorate with mint leaves, if desired. The pie recipe is ready...enjoy the pie !
pineapple-ricotta-pie.
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