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 22:25:20 +0000 (UTC), in alt.food.diabetic, "W.
Baker" > wrote:

>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
>


Okay, then a bit more crumbly, but I'll bet it tastes better than a
flour/shortening pie crust. I guess I need to rethink some things
diet wise. I know about reducing the carbs as low as possible, but
this substitution had never occurred to me, and it sounds like a good
one.