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

Recipe information

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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.