The first time I tasted ricotta pie was this past Christmas. One of my coworkers is an old school Italiana and she is awesome. She constantly brings in homemade Italian goodness for the entire staff to enjoy. This past Christmas, she brought in ricotta pie with honey. Yum, yum, yum.
If you’ve ever been on a diet, you’d know that the oddest cravings will hit you when you least expect it. One night, I inexplicably craved ricotta pie, rice pudding, and chocolate cake. Of those three delicacies, the first was the only viable diet-friendly option. Once I found this elegantly simple recipe here, I knew it was meant to be.
The verdict? DELICIOUS.
The cinnamon and vanilla satisfy my craving. The Stevia totally loses its bitter aftertaste but its still evidence this dessert was made with an artificial sweetener. Hopefully, I can get used to this in time. Does Truvia have a weird taste? What’s the latest in artificial sweetening? I’m so out of the loop.
Even ST had two slices of pie. He has a voracious sweet tooth so that is saying something about the yummy factor of this dessert. It was perfect after a big bowl of spicy beef and sausage chili (I of course had a small bowl of chili).
Fresh out of the oven, the pie has a slight custard-like consistency. After refrigeration, the texture alludes to something baked with flour, like a cake. I love this because I miss cake.
If you’re a fan of ricotta pie, definitely give this recipe a try, even if you’re not on a diet.
Have you successfully recreated a healthier version of your favorite dessert?