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| Italian Ricotta Cheese Pie |
"An easy, cheesy, sweet Italian pie. Avanti!"
Ingredients :
- 1 cup graham cracker crumbs
- 2 tablespoons butter
- 1 cup honey
- 4 eggs
- 4 cups ricotta cheese
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- 2 tablespoons whole wheat flour
- 2 teaspoons lemon zest, cut into thin slivers
- 2 tablespoons blanched slivered almonds
- 1 tablespoon shelled pumpkin seeds
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
- Preheat oven to 325 degrees F (165 degrees C).
- In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
- Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
- Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.
Notes :
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