Ricotta Cheese Pie is one of my most favorite foods! It's sweet, but not too sweet and never cloying - it feels light, yet so satisfying. It is the one desert that my mom would let me have a slice of for breakfast! This recipe comes from my dad's side of the family, but I have only ever had it when my mother makes it or I make it - we usually only make it once a year - for Easter! There is nothing stopping me from making it year round, it certainly isn't difficult or expensive, but there is something to be said for anticipating a certain dish, relishing it on it's particular holiday and as a leftover in the days following and missing it when it's all gone - it's special!This is also the dish I am bringing to the breakfast potluck at work - as I said before, Ricotta Cheese Pie leftovers were fair game for breakfast in the days following Easter, so why not? Also, it's a cold dish so I don't have to worry about reheating it and I can make it ahead.
It has a light vanilla taste and a light, almost crumbly yet moist texture. The graham cracker crust compliments it perfectly and the cinnamon sprinkled on top as soon as it comes out of the oven is a great finishing touch.
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