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20 July 2013 @ 01:00 am
Sweet Saturday - Ricotta Pie  
I adore cheese cake. Creamy, filling and soul satisfying there are few things to my mind better for dessert. Unfortunately commercial cheese cake, like a lot of things is far too sweet for my taste. I have had it so sugary that I can’t even taste the cheese. Yuck!

Enter ricotta pie. Traditionally an Italian Easter dessert, it’s lighter and more savory than a cheese cake. There is much less sugar involved and the flavor depending more on the subtler dairy and generally citrus or spice. Best of all this pie lacks the normal fussiness of cheese cake recipes, making it easy for even the most inexperienced baker. The below recipe is merely a template, see the tips and variations section for directions of possible experimentation. 

Ricotta Pie                                                                    Makes one 9” deep dish pie

COMPONENTS
2c ricotta

1c yogurt or sour cream
1/2c sugar
4 eggs
1/2t salt
2T cornstarch
1-2 T flavoring
One 9” deep dish pie shell in tin, defrosted

TOOLSET
Large bowl

Whisk
Spatula
Measuring spoons and cups
Cookie sheet

PROCEDURE

  • Assemble all the components and set oven to 350 degrees.

  • Set the defrosted pie shell in the tin in the center of the cookie sheet, crimp edges and set aside.

  • Add the all the other ingredients to the bowl and whisk till thoroughly blended.

  • Pour batter into shell and bake pie at 350 for about 45 minutes. The pie should be golden brown and the blade of a knife should come out clean when inserted into it.

  • It will come out puffy and cracked on the top, but will sink  when cooled

  • Chill in for at least an hour in the refrigerator.

  • Serve plain or with fruit and whip cream as desired.


TIPS & VARIATIONS

  • I used whole milk ricotta and Greek yogurt when I made this the first time, but many recipes I have read cite the use of low fat substitutes as long as the ricotta is well drained first.

  • Crust. I habitually use commercially prepared crust. If you prefer to make your own, go for it!

  • Flavorings. The tradition favor for this pie is citrus. Use the freshly grated peel and juice of one lemon or small orange. Almond and vanilla liquor would work equally as well. I used on 2 teaspoons of cinnamon and 1 teaspoon of allspice, both freshly ground.  The result tasted like a cross between cheese cake and pumpkin pie. Yum!


Frugally yours-
KC

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(Deleted comment)
Kestrel Catkestrelcat on July 20th, 2013 11:25 pm (UTC)
I'll try that. I'd be surprised if our local SW didn't have dry curd. They tend to be pretty well stocked. I could see how poppy would rock

KC