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Saturday, July 21, 2012

cheesy ricotta fruit pie

I found the simplest recipe for a ricotta fruit pie at A Beautiful Mess, my new favorite blog.  I've made the pie twice in the past three days (I've never been one for moderation when it comes to dessert).  The first time I made it with raspberries, the second time with seasonal cherries.  Loved both version.  Its not your typical cheesecake, but also not quite a pie; its somewhere in between.  I loved the flavor combined with the fresh fruit and will keep baking it because of how easy it is to make (about 5 minutes of preparation for 7/10 points on the tasty scale).  

Mix 10 oz ricotta cheese with two eggs, one tablespoon of white sugar, one tablespoon of brown sugar, and a pinch of salt.  Bake the pie crust alone for 8 minutes.  Pour the ricotta mix in the pie crust and add cherries, raspberries or other delicious fresh fruit to the top of the soon to be pie/cake.  Bake at 375 degrees for 40-42 minutes.  I let the pie completely cool, refrigerated it overnight, then devoured it the next day.  YUM.

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