February has arrived. And with the first of the month, the countdown begins. How will you declare your undying love to your valentine? Will it be with roses? Will it be with chocolate? Or will it be with something infinitely more original? Say, a Brut Rosé Ricotta Pie? You’ve made the right choice, my friend. Something baked from the heart, for the heart’s desire, with an almost-full bottle of Brut Rosé to spare. It’s such a perfect scenario, that Cupid himself would shoot the hell out of it.
But before we get started on the recipe, I have something I need to get off my chest. Occasionally, I will receive a message from a miffed reader saying something along the lines of: “Sam, you tell us to only use a cup of champagne for the recipe. It’s such a waste! What are we supposed to do with the rest of the unused, almost-full open bottle of champagne?!” To which my standard reply is… if you don’t already know what to do with an unused, almost-full open bottle of champagne, then I can’t help you. So, if you honestly don’t know what you’re going to do with the leftover Brut Rosé from today’s recipe, then maybe The Frosted Petticoat isn’t the place for you. Sorry we weren’t able to connect on a meta-physical level, close the door on your way out. Okay, is the riff-raff gone?! Good. Let’s get started…
Brut Rosé Ricotta Pie
- 1/2 cup + 2 tablespoons of Brut Rosé (separated)
- 1 1/2 cups of whole milk ricotta cheese
- 1/2 cup of granulated sugar
- 2 eggs (separated)
- 6-8 strawberries
- 1 1/2 cups of vanilla wafers
- 2 tablespoons of butter (melted)
- Preheat the oven to 350F and grease a 9″ pie dish.
- Slice the strawberries and make little cuts to bring out their hidden heart-shapes. Place the strawberry hearts in a small bowl and pour in the 1/2 cup of Brut Rosé. Let soak while preparing the rest of the pie.
- Place the vanilla wafers in a plastic baggie and crush using a rolling pin. Place the crumbs in a bowl and thoroughly mix in the melted butter. Pour the mixture into the pie dish and use your fingers to tightly pack it along the dish, making the crust.
- In a large mixing bowl, add the ricotta cheese, 2 tablespoons of Brut Rosé, sugar, and egg yolks. Whisk together thoroughly and set aside.
- Using a stand mixer with a whisk attachment, beat the egg whites until stiff peaks form. Fold the egg whites into the ricotta bowl and lightly mix with a spatula.
- Pour the mixture into the pie dish and spread evenly. Remove the strawberry hearts from the Brut Rosé bath and lightly garnish the pie. Oh and don’t be daft, promptly drink the leftover Brut Rosé bath.
- Place the pie in the oven and bake for approximately 1 hour. Remove, let cool completely, and enjoy!
Who will you be baking this little beauty for? Shout it out below and make sure to share your creations on social media using #TheFrostedPetticoat!
Get more dessert recipe ideas in my ‘Sweets’ section here!