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Camille's Crustless Ricotta Pie


"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."
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1 h 20 m servings 201 cals
Original recipe yields 12 servings

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

Nutrition Facts

Per Serving: 201 calories; 8.1 g fat; 21 g carbohydrates; 11.2 g protein; 101 mg cholesterol; 124 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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 ...

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.

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 ...

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 ad...

This was okay. The consistency wasn't very smooth and a bit grainy. Tastes similar to a flan, but you can taste the ricotta.