Thread: Ricotta Pie
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Karen[_11_] Karen[_11_] is offline
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Default Ricotta Pie

On Tue, 16 Oct 2012 17:09:37 -0400, in alt.food.diabetic, Peppermint
Patootie > wrote:

>Amounts will be approximate because I cook more by eye than by measuring
>spoon.
>
>Preheat oven to 350F.
>
>Cut a few ounces of cold butter into pats and place in a cool bowl.
>Pour in a few cups of almond meal. Cut with a pastry cutter until the
>butter bits are pretty small and the overall texture is about that of
>corn meal.
>
>Pat the crust into a 10" Pyrex pie plate.
>
>Bake for 10-12 minutes or so, until it starts faintly browning. Remove
>from oven.
>
>In a large bowl, beat four large eggs. Add a slurp of vanilla extract
>and good amount of zest off a fresh orange and stir. Mincing the zest
>would be good. I forgot to, and there are strings in my pie. If you
>like strings, leave the zest as is. ;-)
>
>Spoon the better part of a large container of full-fat ricotta cheese
>into the egg mixture, stirring/folding to mix with each addition. At
>some point glug in about 1/4 - 1/2 cup of heavy cream. Add enough
>sweetener for your taste. I added in a bunch of powdered erythritol and
>then a handful of the fluffy baking Splenda. Taste for sweetness and
>adjust as necessary. I didn't make mine very sweet, and it's quite
>sophisticated tasting.
>
>Pour the smooth mixture into the crust and return to the oven. Bake
>about an hour at 350F and then increase to 375 for about 10-15 minutes.
>Or bake as you see fit. The times and temps above are about what I
>ended up totalling as it didn't get done as fast as I anticipated. Test
>for doneness with a toothpick stuck in the middle of the pie. If it
>comes out clean, the pie is done.
>
>When it's done, take it out and let it cool on the counter. Do not
>serve until it is room temperature, or cover it and put it in the fridge
>when it's room temperature. It's just as good the next day.
>
>I have no idea what the numbers are for this.
>
>Enjoy!
>
>PP


That sounds good. Does the almond meal make as good a pastry crust as
flour would? I know why the substitution-carbs-but am wondering about
texture and flavor.