Some Italian Relative's Ricotta Pie
2 store-bought graham cracker pie shells OR 1 homemade graham cracker crust in 9" springform pan (see recipe for why)
3 cups ricotta cheese (1 1/2 lbs)
1/4 cup flour
2 tbsps orange zest
2 tbsps lemon zest (or 1 tsp of lemon extract - that's what I use)
1 tbsp vanilla
1/8 tsp salt
Preheat oven to 350 degrees.
Stir ricotta, flour, orange and lemon zests, vanilla, and salt until mixed in a large bowl.
In another bowl, beat 4 eggs until foamy.
Add sugar and continue to beat until thick.
Fold into ricotta mixture until smooth.
Pour mixture into 2 store-bought graham cracker pie shells, or 1 homemade graham cracker crust in a 9" springform pan. (This recipe makes a LOT of filling - you can easily just make one pie and freeze the rest of the mixture, but why not do 2? The pie freezes well once baked.)
Bake 50-60 minutes.
Let cool on wire rack, and let set in fridge for at least 4 hours.
Pairs Well With
Grandma claims she can't bake. More like she gave me the most screwed up directions ever...but ah ha, I cannot be stopped from recreating it!