Reviewed: Apr. 25, 2011

Needs more flavor.

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Reviewed: Dec. 4, 2010

This is an excellent quick and easy dessert pie. I added an extra egg and used Kaluha instead of whiskey. I'm thinking of trying it with Bailey's Irish cream next time and maybe another with Rum and a 1/4 cup of almonds. That's what makes this recipe great is you can do so many different variations with it.

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mi2sense

Reviewed: Nov. 30, 2010

This was definately a disappointment. Neede more sugar, and a little flavor, maybe vanilla. Top crust looked pretty but wasn't necessary.

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Amcmullin

Reviewed: May 31, 2009

Fantastic and easy! Just don't care for the piecrust part of it. The filling is great and easy - light and cheesecakey! I'll do this one again - I'm sure it's great on it's own w/out a crust - but I'm getting talked into a pecan/graham cracker crust for next time.

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JoyfulGeorge

Reviewed: Jan. 28, 2009

I varied it a bit...like previous reviewer, I did not use a crust. Instead, I used about 1/2c skim ricotta with 1/2c reg ricotta, 1 egg, 6 tbsp sugar, and a dash of whiskey and placed in 2 ramekins. I cooked them at 370 for 20 minutes. Turned out pretty well - probably will try 15 minutes next time and more sugar. I will also try more ricotta (to make 4 servings) as I think the whole egg for 2 servings was a bit much. All in all, it tastes good but needs some tweaking!

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mnm526

Reviewed: Dec. 26, 2008

This pie was very good, but needed more sugar. I incresed the sugar to 1/2 cup instead of 6 tbs and when cooled, dusted the top with confectioners sugar.

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MAZ123

Reviewed: Mar. 24, 2008

So easy! For the amount of effort, it sure was delicious. I soaked some strawberries and pineapples in whiskey to put on top. Great for Easter!

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Reviewer:

SarahAF

Cooking Level: Intermediate

Home Town: Woodstock, New York, USA

Living In: West Orange, New Jersey, USA

Reviewed: Mar. 6, 2008

Wow. I added an extra egg and used half ricotta and half cottage cheese (both of which needed using up from my fridge), and a mix of vanilla & lemon juice instead of whiskey. I also put sliced almonds on top instead of lattice crust. It turned out like a light fluffy version of cheesecake. And not super-sweet. Next time I'll add a tad of ground cardamom for fun. I sense a savory version of this coming up in my future!

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Reviewer:

Nancy

Cooking Level: Expert

Home Town: Rockport, Massachusetts, USA

Living In: Madison, Wisconsin, USA

Reviewed: Jul. 25, 2006

What a delicious pie. I will make this again.

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Camille

Reviewed: Dec. 3, 2005

I had some ricotta cheese left over from baked ziti that I made a few days ago so I made this without a crust. This is comfort food. I will make it again. I also shaved chocolate on top for those that wanted it.

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17 users found this review helpful