Reproduced by permission of Christina Ward. All rights reserved.
Blueberry Ricotta Refrigerator Pie
Makes 1 9-inch pie
Crust
- 1/2 cup raw or roasted walnuts
- 1/2 cup raw or roasted almonds (not smoked or flavored!)
- 1/4 cup almond butter
- 1/4 cup honey
- 1 teaspoon of cinnamon
- 1/2 teaspoon sea salt
- Grind nuts using hand grinder or food processor until coarse to fine texture. (You can purchase pre-ground nut meats, but freshly ground is better.)
- In medium bowl, add ground nuts and remaining ingredients and mix together.
- When thoroughly mixed, press into pie plate. Place plate in freezer until chilled, about 30 minutes. Make filling while plate is chilling.
Filling
- 1 1/2 cup ricotta cheese
- 1/2 cup maple syrup
- 1 1/2 cup fresh blueberries
- 1/2 teaspoon sea salt
- Rinse blueberries in cool water, remove any remaining stems. Hand mash with a fork or back of spoon 3/4 cup of blueberries in a medium bowl, then mix in remaining berries.
- Add in maple syrup and salt and mix until berries are completely covered.
- Add in ricotta cheese and fold mixture together.
- Pour into prepared crust then refrigerate.
- Optional: Add dollops of freshly whipped cream and decorative blueberries.
Options:
You can substitute fresh cherries or peaches for the blueberries. You can also use a combination of pecans & almonds or pecans & walnuts. Use tahini in place of almond butter in case of allergy.
