Peach Ricotta Pudding Cream Pie + 5 Delicious Cream Pie Links



“How will you nurture your soul?”

I stare blankly, not fulling understanding my friend’s question.  Nurture? My soul?

[nurture: the care and attention given to someone or something that is growing or developing]

“I don’t know.”  

She smiles.  “You should think about that.”

I have nurtured three babies, my marriage, more or less, my parents, friends.  But to nurture my soul would take thought, reflection, care; the last thing on my to do list now becoming the first.  A real acknowledgement that unlike a stagnant body of water, I’m fluid, changing from one form to another.  A hard change for someone who prefers to anesthetize feelings and wants with an alcoholic beverage. And yet it is time, something [my soul?!] annoyingly tugs at me, repeating over and over like a mantra, a broken record, day following day, mile after mile: this is not working for you.

You thought you could hide from yourself.  

I did a pretty good job.  

And where did it get you?  He smiles, takes a long sip from his martini.

I wish you had been this insightful when you were alive.  

Me too.  He devilishly laughs.

I will address this deficiency, finally, and see where it takes me.  For now, I’ll share this peach ricotta pudding cream pie recipe because sharing part of me feels good.  And that is a start…I hope.

Peach Ricotta Pudding Pie

A cracker crust filled with a lightly sweetened ricotta pudding topped with fresh peaches and whipped cream

Serves 6-8

recipe inspired by Food 52 How To Make Any Cream Pie Without A Recipe

ricotta pudding recipe adapted from Mark Bittman

Ingredients for cracker crust:

1 + 1/2 cups (heaping) of crushed Ritz crackers

6 tablespoons unsalted butter

2 tablespoons sugar


Crush crackers in a food processor or place in a Ziploc bag and crush them with a rolling-pin.  Melt 6 tablespoons of butter in the microwave or the on the stove top.  Using a medium size bowl, mix together the crushed crackers, butter and sugar.  The mixture should just hold together when squeezed.  Press the crumb mixture into a 9-inch pie tin and freeze for at least 1 hour.  When ready to bake, pre-heat your oven to 350F and bake until dark golden brown, about 15-20 minutes.  Allow to cool to room temperature on a wire rack.  (The crust can be made a day ahead.  Cover loosely with foil until ready to use.)

Ingredients for ricotta pudding:

1 pound fresh ricotta, drained if super moist

1/4 cup + 1 tablespoon confectioners’ sugar (add more to taste if you prefer a sweeter pudding)

3 tablespoons vanilla extract

pinch of kosher salt


Using a food processor with a blade attachment, mix together the ricotta, sugar, vanilla and salt until very smooth.  Transfer to a glass bowl, cover with plastic wrap and refrigerate until ready to use.  (The pudding can be made a day ahead.)

Ingredients for peach mixture:

1 large peach, medium dice

large spoonful of raw sugar


Slice and dice the peach and place in a bowl.  Gently stir in a heaping spoonful of raw sugar.  Allow to sit for about 30 minutes.  Drain off any excess juices.

Ingredients for whipped cream:

1 cup very cold heavy cream

splash of rum


Using a stand mixture fitted with a whip attachment or a handheld electric mixer, beat the cream until medium peaks form or a spoon swirled through the cream leaves a soft mark.  Do not over-beat!  Just before you are done whipping the cream, add a splash of rum.  Chill until ready to use.  Whipped cream should be made just before you are ready to use it.

Assembly Time!

Spread a bit of ricotta pudding across the bottom of pie crust.  Top with drained peaches.  Add remaining ricotta pudding, spreading out evenly.  Top with whipped cream.  Make swirls in the cream with the back of your spoon.  Top with additional diced peaches and/or white chocolate shavings, if desired.  Enjoy!

(Pie will last up to a day in the refrigerator.)

5 Cream Pie Links

My roommate from college and the only person I laugh with to the point of tears, loves all things lemon.  If you love lemon just as much as she does check out Willow Bird Baking’s lemon cream pie bars and All Day I Dream About Food’s low carb lemon sour cream pie.

If you love old fashion coconut cream pie, check out Willow Bird Baking’s chocolate & coconut cream pie bars.  The addition of a rich chocolate ganache is brilliant!

Fall is almost here and that means all things pumpkin popping up everywhere.  Celebrate fall and make Lauren’s Latest pumpkin cream pie recipe.  This is sure to be a hit with all of your pumpkin loving friends and family!

My favorite type of cream pie is a banana cream pie.  Check out my recipe here!


Peach Cupcakes with Brown Sugar Buttercream Frosting + A Birthday


I turned 35 a few days ago. 35. I was 25 yesterday, I blinked and now I am 35. It is not so much the number that bothers me but more the passage of time. It goes by too fast. I would rather be where I am now at 35 than where I was at 25. I like myself more now than I did 10 years ago. That is saying a lot because I am a pretty harsh critique of myself.

So to celebrate the start of my 35th year we hired a sitter and Bubba and I went to an excellent restaurant in the North End called, Carmen. I had linguine with clams in fra diavolo sauce. The sauce was fresh and spicy and creamy all at the same time. The pasta was cooked to perfection and the clams were off the boat fresh. Bubba ordered scallops on a summer risotto with bacon. Amazing! After dinner, we took a long stroll and ended up at Lulu’s Sweet Shop. Lulu’s is known for their cupcakes. I love cupcakes. After eating a carrot + pineapple cupcake with cream cheese frosting in less than 3 minutes, I started thinking about cupcakes, a lot.

The next morning I obsessively looked at dozens of cupcake recipes until I came across one by Smitten Kitchen called Peach Cupcakes with Brown Sugar Frosting. I’m sold! I love peaches but peaches in a cupcake was something completely new and exciting.


These cupcakes are very easy to make. The cake itself is very moist and light. The peach pieces add a fresh sweetness. The frosting is not like any frosting I’ve had and I think this it would work well on a number of cakes or cupcakes. I might try it on a carrot cake or spice cake next time.

I didn’t tweak either of the recipes at all. Maybe next time I’ll switch things up a bit, but I think they are pretty perfect just the way they are. Give them a shot! You will not be disappointed. Take them to a friend on her birthday. Who doesn’t love a cupcake?

Peach Cupcakes with Brown Sugar Cream Cheese Frosting

by Smitten Kitchen

Yields about 24 cupcakes


3 cups cake flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

Pinch of nutmeg

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup packed  dark or light brown sugar packed

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1 1/2 cups buttermilk, sour cream or full-fat yogurt ( I used full fat plain yogurt.)

3 large peaches, peeled, cored, and chopped small


Preheat the oven to 350 and  line 24 muffin cups with paper liners.

In a medium bowl, sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together until light and fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition. Add the vanilla. Gently mix the yogurt, buttermilk or sour cream.

Add the dry ingredients to the wet ingredients. Do not over mix. Fold in the peach chunks.

Divide the batter evenly among the prepared cupcake liners. I use an ice cream scoop for this part.

Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Check at 18 minutes and continue baking if necessary. Cool the cupcakes for about five minutes in the muffin tin. After 5 minutes, place on a wire rack to cool completely.

Brown Sugar Cream Cheese Frosting

1 1/4 cups light brown sugar

1/4 cup cornstarch (Brown sugar is more damp than granulated or powdered sugar and is missing the cornstarch thickener. Adding cornstarch helps the frosting to set up.)

1/2 cup powdered sugar

2 8-ounce packages of cream cheese, at room temperature

1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature

1/2 teaspoon vanilla extract

Whisk together the brown sugar, cornstarch and powdered sugar. Using a stand mixer, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla. Beat until frosting is smooth and light. Refrigerate the frosting until it thickens back up, about 30 minutes and spread on cooled cupcakes. I bought an inexpensive Wilton’s decorating kit at Michael’s. This is a good purchase if even if you only like to occasionally decorate cakes and cupcakes.