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Honey Ricotta Pie
5 from 15 votes

Honey Ricotta Pie

Honey Ricotta Pie combines a creamy filling made from fresh ricotta, honey, grated orange zest, and folded egg whites on a tender crust blending all-purpose and teff flours. The filling has a light texture from whipped egg whites and a subtly sweet, citrusy flavor. The crust is enriched with butter, vanilla, eggs, and brandy, providing a fragrant, soft base that complements the smooth filling for a distinctive dessert.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 8 Servings
Calories: 428 kcal
Course: Dessert, Snacks, Baked Goods
Cuisine: Italian

Ingredients

Ricotta Cheese Filling
  • 2 egg from 2 eggs at room temperature, large, whites
  • 15 ounces ricotta cheese 425 grams, fresh whole milk
  • ⅓ cup honey 100 grams, local
  • orange 1 tablespoon, reserve the rest of the peel for garnish, grated zest
  • 4 tablespoons all-purpose flour 35 grams, gluten-free
Pie crust
  • 1 ¼ cups all-purpose flour 170 grams, gluten-free, plus more to sprinkle work surface
  • 1 cup teff flour 138 grams
  • ½ cup coconut sugar 75 grams
  • 6 tablespoons butter 85 grams, pure, melted or at room temperature, soft enough to easily combine it by hand with the rest of the ingredients
  • 1 teaspoon vanilla extract
  • 2 egg beaten, large, at room temperature
  • 4 tablespoons brandy or rum

Instructions

    Cup of Yum
  1. Pre-heat oven to 350 degrees Fahrenheit or 180 degrees Celsius
Make the ricotta cheese filling:
  1. Separate the egg whites from the yolks. Place the egg whites in a clean mixing bowl and mix on medium speed until firm—use a hand or stand mixer. See the note below on what to do with the yolks.
  2. In a medium bowl, combine ricotta cheese with the honey, grated orange zest, and flour—best to use a whisk.
  3. Fold the firm egg whites into the honey ricotta mixture—best to use a spatula.
  4. Cover and store in the fridge while you are preparing the crust.
Make the pie dough (crust):
  1. Combine the all-purpose flour with Teff flour and coconut sugar in a large bowl. Whisk, making quick swishing motions to mix the dry ingredients and fluff it.
  2. Then add the butter, vanilla extract, eggs, and Brandy.
  3. Combine the ingredients in the bowl. The dough will first be crumbly.
  4. Then use your hands to combine everything until you get a rough ball. If the mixture is too dry to form a rough ball, add one extra tablespoon of Brandy or honey.
  5. Transfer the dough to the center of the tart or pie pan. I usually lightly butter the bottom of the pan a little (optional).
  6. Press firmly into the bottom and up the sides, ensuring all corners are equally covered. You want to get the dough at an even thickness throughout. 
  7. Then use the tines of a fork to prick holes all over.
Assemble the pie:
  1. Transfer the reserved ricotta mixture onto the pie crust in the pie pan and, with a spatula, divide it equally over its surface.
  2. Bake for 40 to 50 minutes or until filling in the middle is set (some spots might become golden brown, and that's okay).
  3. Cool completely.
  4. Before serving, garnish tart with curled orange peels and some sugar powder (optional).
  5. Cut into wedges and serve at room temperature or refrigerate until serving.
Orange Peels for Garnish (Optional)
  1. Use a vegetable peeler to peel off the orange skin of a small orange.
  2. Start from the top and peel in one swoop to the bottom of the orange.
  3. Slice the thick peel into thin matchsticks
  4. Bend them slightly and arrange them crisscrossed onto one side of the tart (see picture.)
  5. You can sprinkle over some extra orange zest and decorate further with lavender leaves, edible flowers, or crushed hazelnuts (these are just a few suggestions).

Notes

  • Save unused egg yolks in an airtight container and use within one day for omelets, muffins, or scrambled eggs.
  • Drain any excess liquid from ricotta cheese before mixing to achieve a firmer, creamier filling.
  • Store the pie covered airtight in the refrigerator for up to one week to maintain freshness and texture.

Nutrition Information

Calories 428kcal (21%) Carbohydrates 53g (18%) Protein 13g (26%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 0.3g (15%) Cholesterol 91mg (30%) Sodium 144mg (6%) Potassium 98mg (2%) Fiber 4g (16%) Sugar 25g (50%) Vitamin A 558IU (11%) Vitamin C 0.1mg (0%) Calcium 160mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Servings

Amount Per Serving

Calories 428

% Daily Value*

Calories 428kcal 21%
Carbohydrates 53g 18%
Protein 13g 26%
Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.3g 15%
Cholesterol 91mg 30%
Sodium 144mg 6%
Potassium 98mg 2%
Fiber 4g 16%
Sugar 25g 50%
Vitamin A 558IU 11%
Vitamin C 0.1mg 0%
Calcium 160mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.