Orange, Ricotta and Quinoa Pie


6 to 8 servings
Orange, Ricotta and Quinoa Pie
Butter, for greasing the pie dishbutter1
½ cup fresh orange juiceorange juice½
¾ cup quinoaquinoa¾
1 unroll-and-bake 9-inch pie crustunroll-and-bake store-bought pie crusts1
¾ cup powdered sugarpowdered sugar¾
2 teaspoons pure vanilla extractvanilla extract2
3 large eggs, at room temperatureegg(s)3
One 15-ounce container whole milk ricotta, at room temperaturewhole milk ricotta cheese1
Zest of two 8-ounce orangesorange(s)2


Orange, Ricotta and Quinoa Pie
Preheat the oven to 375 degrees F. Butter a 9-inch pie dish.

In a medium saucepan, bring the orange juice and 1/2 cup water to a simmer over medium-high heat. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and allow the quinoa to stand, covered, for 10 minutes. Cool and fluff with a fork.

Unroll the crust and place it in the prepared pie dish. Trim off any excess dough.

In a food processor, blend the powdered sugar, vanilla, eggs, ricotta and orange zest until smooth. Add the cooked quinoa and pulse once to incorporate.

Pour the filling into the prepared pie dish and bake until the outside of the filling is set but still a little loose in the center, 30 to 40 minutes. (If the crust begins to darken too much after 20 minutes of baking, cover the edge of the crust with a strip of aluminum foil.)

Cool to room temperature, at least 1 hour. (The filling will set as it cools and may crack in places.) Cut into wedges and serve.
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