Thread: Ricotta Pie
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Cheri[_3_] Cheri[_3_] is offline
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Default Ricotta Pie

"Karen" > wrote in message
...
> 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.




Karen, also this site has some really great recipes mostly from the low carb
newsgroup. Lots of good ideas and recipes.

Cheri

http://www.camacdonald.com/lc/LowCar...ng-Recipes.htm