THIS Ricotta pie was the perfect dessert after a roasted lamb dinner on Easter Sunday. The pie was light and airy. I used frozen strawberries as an optional topping. This is perfect if you love a traditional dessert but don't want something as heavy as cheesecake. I will keep this in my "active file.". Thank you Linda C for terrific recipe.
THIS Ricotta pie was the perfect dessert after a roasted lamb dinner on Easter Sunday. The pie was light and airy. I used frozen strawberries as an optional topping. This is perfect if you love a traditional dessert but don't want something as heavy as cheesecake. I will keep this in my "active file.". Thank you Linda C for terrific recipe.
First let me say we like Ricotta cheese but this pie is best left unmade. I found it basicly sweet w/o much flavor. My husband did not like it either. Use your time and ingredients for a more worthwhile dessert.
I made this pie to serve at my New Year's Eve gathering, and now I wish I hadn't (I probably should have "tested" it first. Especially since I was kind of "skeptical" of the ingredients -- especially the vanilla -- from the start). It cooked up well (that was not the problem) but nobody (including me) seemed to like it. In the future, I think I will stick with my "traditional" ricotta cheese pie -- which includes rice, spinach and a very generous sprinkling of Parmesan cheese. Sorry.
I added drained crushed pineapple. Many of my guests requested the recipe. Wonderful!!!
This was an awesome pie. My family raved about it and told me I had to make it for special occasions from now on (after I just decided to make it one night for no reason). I did however change 2 things to the recipe. I only had 1 cup of rictotta cheese so I used that instead of 1 1/2 cups and I also put the cinnamon into the blended recipe before baking. It turned out great.
Make it the night before and keep it in the refridgerator. It has a smoother texture the next day.
i added a tablespoon of orange marmelade and a little apricot preserves salt and a dash of lemon juice for a flavor boost and the results were pretty good although i'm not crazy about the grainy texture of the ricotta. i might try this again with cottage cheese using less milk. the pie is better chilled. this is a good simple inexpensive recipe for any occassion.
I work as a cook at a senior center. I made this recipe for them. They all loved it! It is like an old fashioned custard. Very easy and very good!
I agree that this tasted like nothing. I used part-skim ricotta which was probably not a good choice but I still won't be making this again.
