Recipe: Ricotta Cranberry Cream Pie UPDATE

This Acutally Looks Presentable - a First For MeUPDATE: I made it 11/15 and added the picture. I also fixed the recipe – forgot the cinnamon.

I actually don’t know if this is technically a ‘pie’, a ‘tart’, or some other culinary species that I am aware of: I just know that I took a stab at the below concoction, it came out good enough that my daughter has had it for breakfast (willingly) two days in a row, and I am making it again – certainly for Thanksgiving.

It also came out of the oven looking pretty good – not normally an aspect of my cooking, but I’ll take it. I would have liked to take a picture of this one, but I didn’t – maybe next time. UPDATE: I did make it again – the pic is above.

First, I preheated the oven to 325 degrees, then mixed the following in a mixing bowl:

  • 1-1/4 cups whole milk ricotta
  • 4 eggs
  • 1 cup ‘fresh’ cranberries (actually frozen since last Thanksgiving)
  • 1/3 cup of the granulated Splenda – the stuff that measures like sugar – not the packets.
  • 1 cup heavy cream
  • 2 teaspoons of vanilla extract
  • 1/2 teaspoon vanilla extract cinnamon
  • 1 teaspoon baking powder

I mixed all of the above ingredients together and placed in a greased 12 inch circular pie dish, and into the oven for 1-1/2 hours.

Now the last ingredient – the baking powder – was supposed to get the thing to rise a bit. I read up on the stuff: baking powder is supposed to work by releasing gas when it gets wet, so you are supposed to add this last to a wet mix, and not stir too much afterward, as you might stir out all the bubbles. There is also a double-acting baking powder that releases bubbles when it gets hot. I did not use that.

I have to say the jury is still out on whether the baking powder did anything. There was no dramatic rise in the concoction, though the cranberries did rise to the top of the mixture. Maybe I used it wrong, maybe my baking powder was too old, maybe baking powder just doesn’t work with my selection of ingredients. I’ll probably experiment with the double-acting stuff next time.

UPDATE: I bought fresh double-acting baking powder and as one reader suggested, I let the mixture stand for 15 minutes before putting in the oven. It did rise a bit, but not much – maybe there’s only so much I can expect.

Anyway, it came out pretty, and I let it cool then put it in the fridge.

We’ve been eating this cold, and the amount of sweetness gives it just a hint of sweet rather than bowling you over with high-octane, in-your-face sweet. If that’s what you are into, I recommend bumping up the Splenda a bit.

Cranberries added something to it – though they are a bit tart, I liked them in this, and while they are not something that is typically included in a diet that is aiming for ketosis, the amount in this recipe has not interrupted my ketosis.

As I mentioned, I think I will be making this again in the very near future. UPDATE: I did make it again – can’t wait for it to cool. Yum.


12 thoughts on “Recipe: Ricotta Cranberry Cream Pie UPDATE

  1. yum, I just read this recipe out loud and he said no thanks. So, that means I will prepare it for me myself and I. Thanks! He doesn’t low carb…I am alone in all of this………

  2. Well, if you make it and like it, tell him he is absolutely forbidden to have any – that might pique his interest.

    Also, one reader wrote in to tell me to add the baking powder and let it sit for 15 minutes before putting in the oven to get it to rise more – I am going to try that next.

    Let me know what you think after you make it. I personally think the berries give it a little ‘extra’. Some blueberries would be the next I’d try – after my cranberry phase.


    PS – I’m right there with you on the ‘alone’ part. I imagine it’s the same for a lot of folks who visit.

    1. LCC,

      Baking powder contains both the acid and the base, in a dry, powdered form. The liquid causes the two to mix and your chemical reaction releases the CO2 bubbles that make baked goods rise. Too much liquid or too little baking powder, though, can cause the reaction to be “off.” Try more baking powder next time. It just might do the trick…..


  3. I first made a double batch of this and used a rectangular glass “lasagna” pan to bake it in. I used 3 cups cranberries. Mine rose quite a bit!! I like it, reminds me of a cranberry bread pudding.

    I also made a single batch with 2 cups blueberries. Based on how much the double batch rose, I used two glass pie pans for the single batch. I ran out of heavy cream so I used 2% buttermilk. It is in the oven now.

    My husband is not LC right now, and also likes blueberries better than cranberries, so something for everyone!

    Thanks for the recipe!

    1. Hi Joan,

      As Suz said in the comment above, I might need to pump up the baking powder to find the right amount. Rise or no rise, it’s still pretty good, ain’t it?

      Cranberries *are* a bit of an acquired taste – blueberries are more mainstream. I understand you husband’s preference.

      Glad you tried it, liked it, and let me know.



      1. After reading the new email I remembered something.

        I ran out of heavy cream when making this. So, my single recipe using blueberries had only cream in it and did not rise. My double recipe had 1/2 heavy cream and 1/2 buttermilk in it and really rose up.

        I liked both, and I like cranberries and blueberries both–but I like the version that did not rise the best, although both were wonderful!

        1. I should have read my own original comments before posting, I repeated myself. Sorry. Anyway, my point was perhaps some interaction between baking powder and buttermilk made it rise.

  4. The leavening of baking powder depends on having something that TRAPS the little gas bubbles released when the dish cooks. The gluten in flour does this. If you used baking powder in a cornbread with just cornmeal and no wheat flour, it wouldn’t rise much. (I know these aren’t low carb, just talking about the process.)

    Oddly enough, flaxseed meal with the right amount of liquid makes a mixture that has the right properties to work with baking powder.

    I suspect the stuff in this pie just isn’t going to trap the bubbles and rise much.

    Since baking powder is usually high in sodium, best just not to use it when it’s not doing much of anything.

    You could try separating the eggs and beating the egg whites, folding them in at the end before putting it in the pan. I’ve had mixed results with that. This mixture with the ricotta might be too heavy for it to work.

    Great recipe idea, thanks!

    1. I suspect you’re right, Raven. I made this recipe a third time and put in *3* teaspoons of baking powder – and it only rose a little. You do get a small rise, but I’m wondering if it adds anything to it – right now I’m suspecting not. Next time I’ll try it without the baking powder and see if it really matters.


  5. Just found your recipe and made it yesterday…just loved it! Even though it used Splenda, there was no aftertaste. I did wonder if you halve the cranberries or leave them whole.

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