Japanese Ricotta Peach & Pineapple Pie

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Cake Recipe

Japanese Ricotta Peach & Pineapple Pie 🍑🍍

This incredibly soft and creamy Japanese-style pie combines fluffy cake layers with a rich ricotta filling, juicy peaches, sweet pineapple, and a light cream topping. Every bite is delicate, fruity, and perfectly balanced — making it an unforgettable homemade dessert for tea time, family gatherings, or special occasions.

With its airy texture and creamy center, this elegant fruit pie looks bakery-style beautiful while staying surprisingly easy to make at home.

Why You’ll Love This Recipe

  • Soft and fluffy homemade cake
  • Creamy ricotta filling
  • Juicy peaches and pineapple in every bite
  • Light and elegant dessert
  • Perfect for celebrations or afternoon tea

Ingredients

For the Dough

  • 3 eggs
  • A pinch of salt
  • 100 g sugar
  • 100 ml olive oil
  • 100 ml milk
  • 185 g wheat flour
  • 15 g baking powder

Fruit Filling

  • 200 g canned peaches, chopped
  • 200 g canned pineapple, chopped

Ricotta Cream Filling

  • 350 g ricotta cheese
  • 80 g sugar
  • 15 g cornstarch
  • 1 egg
  • Zest of 1 lemon
  • Vanilla extract, to taste

Cream Topping

  • 200 g cream cheese
  • 60 g powdered sugar
  • A little vanilla extract
  • 150 ml heavy cream (33% fat)

For Decoration

  • Powdered sugar for dusting

How to Make Japanese Ricotta Fruit Pie

Step 1: Prepare the Dough

  1. Preheat your oven to 180°C (350°F).
  2. In a large bowl, whisk together eggs, salt, and sugar until light and smooth.
  3. Add olive oil and milk. Mix well.
  4. Add flour and baking powder. Stir until the batter becomes smooth and lump-free.

Step 2: Make the Ricotta Filling

  1. In another bowl, combine ricotta cheese, sugar, cornstarch, egg, lemon zest, and vanilla extract.
  2. Mix until creamy and smooth.

Step 3: Assemble the Pie

  1. Pour half of the batter into a greased baking pan.
  2. Spoon the ricotta filling evenly over the batter.
  3. Scatter the chopped peaches and pineapple over the filling.
  4. Cover gently with the remaining batter.

Step 4: Bake

  • Bake for 40–45 minutes or until golden brown and fully set.
  • Let the pie cool completely before adding the cream topping.

Prepare the Cream Topping

  1. Beat cream cheese with powdered sugar and vanilla extract until smooth.
  2. In a separate bowl, whip the heavy cream until soft peaks form.
  3. Fold the whipped cream into the cream cheese mixture until light and fluffy.
  4. Spread or pipe over the cooled pie.

Dust with powdered sugar before serving.

Tips for the Perfect Pie

  • Drain canned fruit well to avoid extra moisture.
  • Use room-temperature ricotta for a smoother filling.
  • Chill the pie before serving for cleaner slices.
  • Add extra lemon zest for a fresher flavor.

Serving Suggestions

This pie pairs perfectly with:

  • Coffee ☕
  • Tea 🍵
  • Fresh fruit 🍓
  • Vanilla ice cream 🍨

 

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