Easter ricotta pie recipes
A few people have PM'ed me to ask for my ricotta pie recipe, so I figured I'd post the recipes here. To me, Easter is just not Easter without ricotta pie! There are two varieties -- sweet and savory. The sweet pie is like a crustless Italian cheesecake, and the savory one is like a cross between the filling of a calzone and a quiche. Very tasty!
First the sweet ricotta pie:
1 lb part-skim ricotta
4 oz light cream cheese (half a package)
1/2 cup of granulated splenda
2 tsp cinnamon (add more if you want -- I didn't measure)
1 tsp vanilla (I didn't measure this either)
2 eggs (I've also made it without the eggs and it's good that way too)
Mix all ingredients with a hand mixer until smooth. Pour into a greased baking dish or pie plate. Bake at 350 for 25 minutes, or until the pie is firm. It's not an exact science. I sprinkled unsweetened cocoa powder on mine after it was done.
And now the savory pie, which is so good that it's definitely going in my regular rotation! I bought a mini-muffin tin so I can make it in little bites. I actually like it a lot better than the ever-popular egg bites.
1 lb part-skim ricotta
1 cup of 2% shredded cheese (any kind you want! I used mozzarella in one, and Italian blend in another)
4 to 8 oz of meat (I've used chicken Italian sausage for one, and lean deli ham in another, and then today made one with no meat)
2 eggs
Mix all ingredients with a big spoon, not the hand mixer. Pour into a greased baking dish or pie plate. Bake at 350 for 30 minutes. Enjoy!
First the sweet ricotta pie:
1 lb part-skim ricotta
4 oz light cream cheese (half a package)
1/2 cup of granulated splenda
2 tsp cinnamon (add more if you want -- I didn't measure)
1 tsp vanilla (I didn't measure this either)
2 eggs (I've also made it without the eggs and it's good that way too)
Mix all ingredients with a hand mixer until smooth. Pour into a greased baking dish or pie plate. Bake at 350 for 25 minutes, or until the pie is firm. It's not an exact science. I sprinkled unsweetened cocoa powder on mine after it was done.
And now the savory pie, which is so good that it's definitely going in my regular rotation! I bought a mini-muffin tin so I can make it in little bites. I actually like it a lot better than the ever-popular egg bites.
1 lb part-skim ricotta
1 cup of 2% shredded cheese (any kind you want! I used mozzarella in one, and Italian blend in another)
4 to 8 oz of meat (I've used chicken Italian sausage for one, and lean deli ham in another, and then today made one with no meat)
2 eggs
Mix all ingredients with a big spoon, not the hand mixer. Pour into a greased baking dish or pie plate. Bake at 350 for 30 minutes. Enjoy!
I think you could do that -- it would make a higher pie, and then I would probably bake it for 40 minutes, check how it is and see if it needs more time. I LOVE THIS DESSERT! You're right -- it tastes illegal! And having a good and tasty dessert helped me feel normal. I am already thinking of new versions of it to make, like maybe a lemony one with fresh raspberries or blueberries on top. Or maybe one with vanilla beans mixed in and topped with fresh strawberries, like a shortcake. Or a lime one, made with fresh key limes. Or maybe one with some PB2 mixed in? The possibilities are endless!
I made the mistake of telling my family that it was SF, so only my mom would try it, but she thought it was great, and agreed that it tasted like an Italian cheesecake. Next time I won't tell them it's SF!!!
I made the mistake of telling my family that it was SF, so only my mom would try it, but she thought it was great, and agreed that it tasted like an Italian cheesecake. Next time I won't tell them it's SF!!!
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