Nona's Ricotta Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 24, 2008
gREAT TOPPED WITH A LITTLE WHIP CREAM...KIDS THINK ITS AMCHEESECAKE...
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Reviewed: Feb. 10, 2008
Delicious! My husband loved it! If I could give it 4.5 stars I would (with the modifications below). The pastini (I used ditalini) suprisingly gave this custardy cake a unique texture, almost like there were tapioca balls in it. There was even a syrupy-like consistency on the bottom, making it extra tasty. Here are a few modifications I made: -Added 1 grated tangerine peel (about 1 tsp.) -Added 2 capfuls of whisky. I'm sure any tasty alcohol would work - perhaps Bailey's or Grand Mariner. As a previous reviewer noted, I reduced the baking time to about 1 hour and 40 minutes. It came out just right. It may be a good idea to check in increments of 10-15 minutes after the hour mark - depending on your oven. Thanks so much for this delightful recipe! Great way to use up ricotta and very easy too!
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Reviewed: Oct. 9, 2003
I THINK I BAKED IT LONGER THAN I SHOULD. IT WAS A LITTLE HARD, BUT VERY TASTY. I WILL TRY AGAIN. THANKS
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