Name: Italian Ricotta Cheese Pie
Yield: 8
Ingredients: Graham cracker crumbs - 1 cup; Butter - 2 tablespoons; Honey - 1 cup; Eggs - 4; Ricotta cheese - 4 cups; Honey - 1 tablespoon; Vanilla extract - 2 teaspoons; Whole wheat flour - 2 tablespoons; Lemon zest, cut into thin slivers - 2 teaspoons; Blanched slivered almonds - 2 tablespoons; Shelled pumpkin seeds - 1 tablespoon

Ingredients for - Italian Ricotta Cheese Pie

1. Graham cracker crumbs 1 cup

2. Butter 2 tablespoons

3. Honey 1 cup

4. Eggs 4

5. Ricotta cheese 4 cups

6. Honey 1 tablespoon

7. Vanilla extract 2 teaspoons

8. Whole wheat flour 2 tablespoons

9. Lemon zest, cut into thin slivers 2 teaspoons

10. Blanched slivered almonds 2 tablespoons

11. Shelled pumpkin seeds 1 tablespoon

How to cook deliciously - Italian Ricotta Cheese Pie

1 . Stage

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.

2 . Stage

Preheat oven to 325 degrees F (165 degrees C).

3 . Stage

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.

4 . Stage

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.

5 . Stage

Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.