Camille's Crustless Ricotta Pie

Rating: 3.83 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I made up this recipe for my daughter who is gluten-free. She just loves it for breakfast. It's great with fruit for brunch or with whipped cream for a protein-packed dessert. Can be served warm or cold.

By camille716

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Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

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  • Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.

  • Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

Nutrition Facts

Per Serving:
201 calories; protein 11.2g; carbohydrates 21g; fat 8.1g; cholesterol 100.9mg; sodium 123.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Deb C
Allstar
Rating: 5 stars
01/01/2015
I didn’t need a full 9x13 pan so I made half the recipe, baking it in a 9 inch pie pan. I used three eggs and baked it for 60 minutes. This is an incredibly easy recipe if you are looking for a recipe that is quick to put together. It’s simple and light, and wonderful served with a fruit topping. Read More
Helpful
(11)

Most helpful critical review

Venedica Sobieszyk
Rating: 3 stars
03/06/2016
I left out the cinnamon & added the zest from one orange, together with 1/4 C. mini-chocolate morsels. I used 1/3 C. Truvia instead of a cup of sugar. The problem I had was all the liquid in the bottom of the dish after the pie was cooked (and I used lowfat ricotta cheese). Next time I will let the ricotta drain over cheesecloth over night to see if this makes a difference. Read More
Helpful
(4)
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Deb C
Allstar
Rating: 5 stars
01/01/2015
I didn’t need a full 9x13 pan so I made half the recipe, baking it in a 9 inch pie pan. I used three eggs and baked it for 60 minutes. This is an incredibly easy recipe if you are looking for a recipe that is quick to put together. It’s simple and light, and wonderful served with a fruit topping. Read More
Helpful
(11)
Frances Manion
Rating: 4 stars
03/20/2015
I also cut this recipe in half as there is just the two of us now. Very quick and easy. I reduced some raspberries and added to a simple syrup and top this 'pie' with it. Read More
Helpful
(8)
Venedica Sobieszyk
Rating: 3 stars
03/06/2016
I left out the cinnamon & added the zest from one orange, together with 1/4 C. mini-chocolate morsels. I used 1/3 C. Truvia instead of a cup of sugar. The problem I had was all the liquid in the bottom of the dish after the pie was cooked (and I used lowfat ricotta cheese). Next time I will let the ricotta drain over cheesecloth over night to see if this makes a difference. Read More
Helpful
(4)
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SharonG
Rating: 4 stars
03/01/2015
Even though it wasn't what I intended or expected it was delicious. Super easy to put together. It was not the consistency of Italian Ricotta Pie more like a Flan. VERY moist almost wet. I added zest of an orange. I think for next time I'll halve the cinnamon and try to find a way to make it less moist. Nice high protein sweet treat!! Read More
Helpful
(1)
Ms Jean
Rating: 4 stars
11/16/2018
I was looking for something to use up some ricotta cheese and this looked good. I scaled it down to 5 servings which used 2 eggs. My 15oz container of cheese was about 3/4 full. I would cut back on the sugar just a bit the next time; if I want sweet I'd rather have it from a fruit topping. I used a 1.5 qt rectangular casserole dish. Also several reviewers mentioned the texture was smooth like a flan (from using a mixer?). I wanted a grainy texture so I mixed it by hand for about a minute and it came out the way I wanted it. I took it out of the oven after about 50 min as the sides were starting to brown. Having it warm is not the best but I was anxious to try it. I did omit the cinnamon and did not miss the crust at all. I'm sure it will be better after being refrigerated. Thanks for this very good recipe! Read More
Rosemarie
Rating: 3 stars
02/07/2015
This was okay. The consistency wasn't very smooth and a bit grainy. Tastes similar to a flan but you can taste the ricotta. Read More
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