SOME ITALIAN RELATIVE'S RICOTTA PIE
- Cooking Time: 50-60
- Servings: 8
- Preparation Time: 15
- 2 store-bought graham cracker pie shells OR 1 homemade graham cracker crust in 9" springform pan (see recipe for why)
- 4 eggs
- 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.