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Some Italian Relative's Ricotta Pie

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Member since 2008

Serves 8 | Prep Time 15 | Cook Time 50-60


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.

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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!

I'd like to try this recipe but it does not include the sugar measurement! Sounds good though.

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