Thread: Ricotta Pie
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W. Baker W. Baker is offline
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Default Ricotta Pie

Karen > wrote:
: 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.

I use walnut crusts at Thanksgiving for my pumpkin pie / It is different
than flour crust, a bit crumbly, but very good. I assume the almond meal
would be much the same. think of it more like a cookie crust than a
flour one.

Wendy