The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Photo by superhotmama
Reviewed: May 10, 2012
i really enjoyed this, but it was somewhat grainy and not a favorite of the gang. i will try it again, though! (i made a crust of almond flour, butter, and raw coconut, which was delicious.)
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Photo by superhotmama
Home Town: Naples, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 9, 2012
I followed the recipe, but the ricotta filling seemed too loose so I added a little more ricotta. Unfortunately, I didn't add more sugar so it lacked a little. I was very careful adding the ricotta to the pie shell because I didn't want it to overflow, but I think I could have put more in. I brushed the top pie crust with eggs so it was shiny/had nice color. I also dusted with powdered sugar. I would make this again and tweak it just a little bit.
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 13, 2011
Is there a smooth ricotta and a grainy ricotta??
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 28, 2011
If the recipe is followed, this pie is lovely, light and slightly sweet.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Dec. 19, 2010
by adding a small container of mascapone cheese(its the italian version of cream cheese) to the recipe and you will get the texture of the orginal ricotta pie that you would get up north in boston. I have made it like this now for years and it is the same as what I buy when I go up to Boston and go to the bakerys. If you are making this you also need a hardy crust that holds up to the ricotta pie. I use eggs, flour, shortening and the other basic ingredients for a pie crust. Linda fl
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Dec. 25, 2009
Love it!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 21, 2009
outstanding
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 30, 2008
This is delicious! I will definately keep on making this one. The only advice I give is to make sure the pie is COMPLETELY cooled in the fridge or you will have some whey in the bottom. Thank you for sharing this.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA
Living In: Johnsburg, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 8, 2007
VERY good! It does require a rather large pie plate because there was some left over. Next time I'll try not separating the eggs so it's not quite so fluffy. Great recipe!
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Photo by EndoMom

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 13, 2007
Wow! Delicious. It was wonderfully light, and slightly sweet.
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