You are here: Home » Recipes » Ricotta Berry Pie Ricotta Berry Pie Recipe by Favorite Recipes Press Yield 6 to 8 servings A creamy and delicious blackberry pie. PrintEmail Ingredients -- Pastry for a 9-inch pie shell2 1/2 cups fresh or unsweetened frozen blackberries or boysenberries3/4 cup sugar1 1/2 tablespoons quick cooking tapioca1/2 teaspoon ground cinnamon8 ounces ricotta cheese1 -- egg, separated1/4 teaspoon salt1/2 cup heavy cream1 tablespoon lemon juice3/4 teaspoon grated lemon peel Instructions Line a 9-inch pan with the pastry. Mix together the berries, 1/2 cup of the sugar, the tapioca, and cinnamon until blended; let stand 5 minutes. In a blender container or processor combine the ricotta, egg yolk, salt, cream, remaining 1/4 cup of sugar, lemon juice, and peel; whirl until smoothly pureed. Beat the egg white until soft peaks form; fold in the cheese mixture just until blended. Spoon the berry mixture into the pastry; evenly spread over the cheese mixture. Bake in 425F oven for 10 minutes; reduce heat to 350F and continue baking 30 minutes or until topping appears firm when dish is gently shaken. Recipe reprinted with permission from The Junior League of Albuquerque’s Simply Simpatico (The Junior League of Albuquerque, NM, 1981).