Photo:Tod Dimmick
Disclaimer (grin): This dish came about because I happened to have extra ricotta at the same time as an urgent need to make good use of Powisset strawberries. It was only after I made it that I realized "this is pretty darn good". Sooo... the recipe below is based on memory. I leave it to your good judgment to tweak as you feel appropriate.
This pie is just as good for breakfast as it is for dessert.
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8
1 pie crust, your favorite*
3 eggs
2 cups ricotta cheese
1 tsp vanilla
1/2 cup sugar
pinch salt
2 cups fresh strawberries, sliced
Preheat the oven to 350F. Arrange the pie crust in a pie plate. In a large bowl whisk the eggs, and mix in the ricotta, vanilla, sugar, and salt. Gently fold in the strawberries, and scrape mixture into the pie plate. Bake on the center rack for 30 minutes or until center is set and a toothpick comes out clean.
*The King Arthur Whole Grain Baking cookbook has a recipe for one of the best pie crusts I have ever tasted. It's an added bonus that it's whole wheat.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes
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