Lemon Ricotta Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    unbaked 9-inch deep dish pie pastry (to fit a 9-inch deep-dish pie plate)
  • RICOTTA FILLING
  • 2
    cups full-fat ricotta cheese
  • 6
    tablespoons whipping cream (unwhipped)
  • 2
    large eggs
  • 12
    cup sugar, plus
  • 2
    tablespoons sugar (increase sugar for more sweetnes)
  • 1
    tablespoon marsala
  • 3
    teaspoons lemon zest
  • 12
    teaspoon cinnamon
  • 1
    teaspoon vanilla
  • 14
    teaspoon almond extract
  • 3
    tablespoons flour
  • 1 14
    cups amaretti, coarsley crushed
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DIRECTIONS

  • For pie pastry into a 9-inch glass pie plate, flute edges and chill while making the filling.
  • To make the filling; in a large bowl place the ricotta, whipping cream, eggs, 1/2 cup plus 2 tablespoons sugar (or more if desired) Marsala, lemon zest, cinnamon, vanilla and almond extract and flour; mix well to combine.
  • Sprinkle the crushed amaretti biscuits over the unbaked pie shell.
  • Spoon the ricotta filling over the crushed biscuits and spread out evenly.
  • Place the unbaked pie in the fridge for 20-25 minutes.
  • Set oven to 350 degrees.
  • Place the pie plate on a baking sheet.
  • Bake for about 1-1/4 hours or until firm to the touch (might take a little less or more time).
  • Turn the oven heat off and leave the door a little open.
  • Leave the pie in the oven with heat off until oven is cool.
  • Cool completely before slicing.
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