Lemon Ricotta Pie
- Ready In:
- 1hr 55mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 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
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar (increase sugar for more sweetnes)
- 1 tablespoon marsala
- 3 teaspoons lemon zest
- 1⁄2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1⁄4 teaspoon almond extract
- 3 tablespoons flour
- 1 1⁄4 cups amaretti, coarsley crushed
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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