I have a deep love for all foods that are of Italian origin. I am also quite fond of all things Boston and it just so happens that Boston has a TON of Italian food readily available. While living in Boston, I tried several Italian dishes/desserts/etc. that I probably would not have normally tried. Enter: ricotta cheese pie.
You guys, this is some sort of deliciousness that is unworldly. So many of you are probably thinking, “Ick! I don’t like ricotta cheese!” or “Ew! Ricotta cheese in a PIE?” and that’s fine. But don’t knock it til you try it. Isn’t that what your mama always told you! 😉 Think… fluffy cheesecake.
My first experience with this was at Mike’s Pastry in the North End. Heavenly. Modern Pastry does it quite well, too. A few weeks ago, I returned home to Boston and definitely indulged in pie. I may have even had a piece as a snack in the middle of the day with wine. And maybe even as breakfast… (go ahead, judge me). Lucky me, I have friends who share my love for this pie and support consuming pie for breakfast. Thanks, Nicole! 🙂
When I was back in Nashville, I had a hankering for some ricotta cheese pie that just…would.not.go.away. What to do? Research how to bake one and go for it!
I used this recipe: http://allrecipes.com/recipe/ricotta-cheese-pie-i/
Traditionally, there isn’t really a pie crust. There is usually a very thin crust. You can find more info on how to make that via google search for Italian Cheesecake. I had a pie crust on hand and sometimes, I am lazy. Or desperate for dessert. Either way, a pie crust doesn’t ruin the concept.
It was DELICIOUS.
Gabe doesn’t like custard foods, but just declared that this is his “FAVORITE.” 🙂