Zesty Ricotta Pie
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One taste and you'll know why all of our Italian friends try to keep this recipe a secret!
What You'll Need
- 1 (15 ounce) container ricotta cheese
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (9-inch, 6 ounce) graham cracker pie crust
- 3 tablespoons raspberry preserves, melted
- 1 tablespoon chopped blanched almonds
What to Do
- Preheat oven to 400 degrees F.
- In a medium-sized bowl, with an electric beater, combine ricotta cheese, sugar, lemon zest, eggs, and vanilla. Pour mixture into pie crust.
- Bake 7 minutes, reduce temperature to 300 degrees F. and bake for an additional 55 to 65 minutes or until center is set.
- Remove from oven and cool 15 to 20 minutes. Spread top with melted raspberry preserves and chopped almonds.
Where do you get lemon zest? Just rub the skin of a lemon over a grater and you've got fresh lemon zest!