Monday, April 21, 2008

Frozen Ricotta Cream Pie with Caramel Sauce

Saturday night I got home from work, thinking about this mixture of sweetened Ricotta that was sitting in the fridge. It was made as an attempt at cannoli filling for a cake, but was way to watery. ( I believe I needed to strain it some how) So, a random idea came and I tried it. I took a little bit of the mixture and but it in a small bowl, covered it, and froze it. a few hours later, I pulled it out and tasted it--and wow! It was like ice cream! It was very good.

So then I wanted to make a dessert with it...and came up with a "Frozen Ricotta Cream Pie" (name courtesy of my sister)
Very refreshing for the warm weather we've been having. Sadly it takes a whole night to set in the freezer, so no pie until Sunday!
Before freezing-
and homemade caramel sauce!

and for sunday dinner, Dad was grilling again- this time Teriyaki Pork, and grilled vegetables

Ricotta Cream Pie Recipe

Pie Crust
(pie crust taken from Great Coffee Cakes, sticky buns, muffins & more by Carole Walter)
This is a streusel recipe, used for a crust ^^

9-10 tablespoon of butter
1 1/2 cup flour
1/4 plus 1/8 cup granulated sugar
1/4 plus 1/8 lightly packed brown sugar (light or dark)
3 Tablespoons cocoa powder
3/8 tsp. baking powder
3/8 tsp. salt
3/8 ground cinnamon

In a saucepan over medium heat melt butter, taking care not to burn it, and set aside.
In a bowl, whisk together flour, sugars, cocoa, baking powder, salt and cinnamon.
use a fork and stir/toss until crumbs are formed. In a lightly greased pie dish, take crumbs and press into the dish until covered and crust is formed. Bake at 350 for 10 to 15 minutes. Crust will apear sof but will haren a bit once let to sit.

Ricotta Cream
(warning-- as my recipes are imperfect, you may have a little leftover cream! it tastes great as just ice cream though)
24 ounces ricotta cheese
16 ounces confectioners sugar
4 tablespoon very soft butter

Pour the Ricotta cheese into a large bowl and slowly beat in sugar. Taste as you add the sugar to see if you want more or less, or just follow the recipe. Beat in butter.
Poor the ricotta cream into baked pie crust, cover with plastic wrap and place in freezer over night. Keep frozen.

Caramel sauce recipe can be found here, with helpful pictorial.
I suggest the version with the water, as I burnt my first batch without it, but not the second with it.


Karen said...

I'm coming over for a slice! That looks great. And I'm intrigued by that homemade caramel'd you do that?

Christina said...

That sounds very good! I'm definitely going to remember this recipe to make for a weekend dinner.

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