Pink Ricotta Skillet Pie
Brighten up your dessert game with this Pink Ricotta Skillet Pie—a stunning fusion of bold flavors and rustic charm! This unique recipe combines creamy whole-milk ricotta with the earthy sweetness of beet puree, creating a natural blush-pink filling that's as gorgeous as it is delicious. Nestled in a buttery, flaky homemade crust and infused with hints of lemon zest, vanilla, and honey, this pie is baked to perfection in a single skillet. With only 30 minutes of prep and an effortless assembly, it's a visually striking dessert that’s perfect for entertaining or treating yourself. Serve it warm or at room temperature, and pair it with a dollop of whipped cream for an indulgent finish. Perfect for keyword searches like "ricotta pie," "skillet desserts," and "pink beet recipes," this dish is sure to steal hearts and taste buds alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter
- 2 tablespoons Powdered sugar
- 0.25 teaspoons Salt
- 3 tablespoons Ice water
- 1.5 cups Whole-milk ricotta cheese
- 0.5 cups Cooked beet puree
- 0.5 cups Granulated sugar
- 0.25 cups Heavy cream
- 2 Eggs
- 1 teaspoons Vanilla extract
- 1 Zest of a lemon
- 2 teaspoons Honey
Instructions
In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch oven-safe skillet. Transfer the dough to the skillet, pressing it gently into the sides. Trim the edges if necessary.
In a medium bowl, whisk together the ricotta cheese, beet puree, granulated sugar, heavy cream, eggs, vanilla extract, lemon zest, and honey until smooth.
Pour the ricotta mixture into the prepared crust, spreading it out evenly.
Place the skillet in the oven and bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
Remove the skillet pie from the oven and allow it to cool for at least 20 minutes before slicing.
Serve warm or at room temperature for best results. Optionally, garnish with a dollop of whipped cream or a few fresh berries.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 128.8 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 878 mg | 68% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
