Crustless Ricotta Pie With Yellow Plums

• 1 tablespoon butter + more for the pan
• Breadcrumbs
• 1 pound well-drained ricotta
• 2 eggs
• 2 teaspoons finely grated lemon zest
• 2/3 cup sugar
• Light brown sugar
• 8-10 ripe yellow plums, depending on size

1. Preheat the oven to 375 degrees F.
2. Butter the bottom and sides a 10-inch pie pan and sprinkle with breadcrumbs. Turn it upside down over the sink and knock off any excess crumbs.
3. Beat the ricotta, eggs, lemon zest and sugar with an electric mixer until well combined.
4. Pour it into the prepared pan and spread evenly with a spatula.
5. Halve the plums and remove the pits (this usually works best when twisting them slightly but sometimes the pit clings. In that case remove the pit with a small paring knife).
6. Arrange the plum quarters in circles on the filling. Dot with butter and sprinkle with brown sugar.
7. Bake 30 to 40 minutes in the preheated oven, or until the pie is set but still a bit wobbly, and lightly browned on top. Serve lukewarm or cold.

butter , breadcrumbs, ricotta, eggs, lemon zest, sugar, light brown sugar, yellow plums

Taken from food52.com/recipes/13737-crustless-ricotta-pie-with-yellow-plums (may not work)