Reviewed: Jan. 2, 2008

I made this pie to serve at my New Year's Eve gathering, and now I wish I hadn't (I probably should have "tested" it first. Especially since I was kind of "skeptical" of the ingredients -- especially the vanilla -- from the start). It cooked up well (that was not the problem) but nobody (including me) seemed to like it. In the future, I think I will stick with my "traditional" ricotta cheese pie -- which includes rice, spinach and a very generous sprinkling of Parmesan cheese. Sorry.

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Reviewer:

ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: Dec. 27, 2007

i added a tablespoon of orange marmelade and a little apricot preserves, salt, and a dash of lemon juice for a flavor boost, and the results were pretty good, although i'm not crazy about the grainy texture of the ricotta. i might try this again with cottage cheese, using less milk. the pie is better chilled. this is a good, simple, inexpensive recipe for any occassion.

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julie

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Reviewed: May 8, 2006

This was an awesome pie. My family raved about it and told me I had to make it for special occasions from now on (after I just decided to make it one night for no reason). I did, however, change 2 things to the recipe. I only had 1 cup of rictotta cheese so I used that instead of 1 1/2 cups and I also put the cinnamon into the blended recipe before baking. It turned out great.

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chelmarsie

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Feb. 28, 2006

I agree that this tasted like nothing. I used part-skim ricotta which was probably not a good choice, but I still won't be making this again.

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Amy Nelson

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Nov. 26, 2002

First let me say we like Ricotta cheese, but this pie is best left unmade. I found it basicly sweet w/o much flavor. My husband did not like it either. Use your time and ingredients for a more worthwhile dessert.

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APV

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Reviewed: Apr. 1, 2002

THIS Ricotta pie was the perfect dessert after a roasted lamb dinner on Easter Sunday. The pie was light and airy. I used frozen strawberries as an optional topping. This is perfect if you love a traditional dessert but don't want something as heavy as cheesecake. I will keep this in my "active file.". Thank you, Linda C for terrific recipe.

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