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Nectarine and Ricotta Pie

8 servings


Low Sodium Vegetarian

Nutritional Facts Per Serving

26.3 g
1.5 g
0.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 302
  • Fat 21 g
    • Saturated   2.8 g
    • + Trans 
  • Cholesterol 40 mg
  • Sodium   84 mg
  • Carbohydrate 1.5 g
    • Fibre   0.2 g
    • Sugars  
  • Protein 26.3 g
    • Vitamin A 8 %
    • Vitamin C 28 %
    • Calcium 6 %
    • Iron 9 %


Preheat the oven to 325 degrees F. Place the eggs, sugar and vanilla in a bowl and whip until thick and light. Whip in the ricotta, cream, flour, nutmeg and orange zest until well combined. Pour the mixture into the piecrust. Arrange the nectarine wedges on top in spiral-like fashion. Bake for 60 minutes, or until the filling is set. Cool to room temperature. Chill the pie well before serving.

Serving Suggestions

Serve Italian-style whipped cream with this pie. To make it, whip 1 cup of whipping cream until soft peaks form. Add 1 oz. of Marsala wine, 2 Tbsp. icing sugar, and a pinch each of cinnamon and nutmeg, and then beat until stiff peaks form. Serve the pie pieces with dollops of the whipped cream. (Marsala is an aromatic, Italian fortified wine made in Sicily. You can find it at most liquor stores.)

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