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Italian Ricotta Cheese Pie
Italian Ricotta Cheese Pie
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Indulge in a luscious pie with honey-sweetened graham cracker crust, creamy ricotta filling with lemon peel, almonds, and honey, topped with crunchy pumpkin seeds. Baked to perfection, chilled, and guaranteed to impress.
Ingredients:
  • 1 cup graham cracker crumbs
  • 2 tablespoons butter
  • 1 cup honey
  • 4 eggs
  • 4 cups ricotta cheese
  • 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:
  • Mix together graham cracker crumbs, butter, and honey in a small bowl until well combined. Press the mixture evenly into a 9-inch springform pan. Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 325°F (165°C) for the perfect baking temperature.
  • Combine ricotta and eggs in a large electric mixer bowl, beating in one at a time until incorporated. Add honey, vanilla, and flour and beat until smooth. Gently fold in lemon peel and almonds. Pour mixture into chilled crust and sprinkle pumpkin seeds on top.
  • Bake for 1 hour, or until lightly-colored and firm on top. Cool pie in turned-off oven with door ajar for 30 minutes.
  • Chill the baked pie in the refrigerator for at least 2 hours, preferably overnight, before serving.

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