Lemon Ricotta Pie

Name: Lemon Ricotta Pie
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

14 ingredients

11 steps

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

1

For pie pastry into a 9-inch glass pie plate, flute edges and chill while making the filling.
2

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.
3

Sprinkle the crushed amaretti biscuits over the unbaked pie shell.
4

Spoon the ricotta filling over the crushed biscuits and spread out evenly.
5

Place the unbaked pie in the fridge for 20-25 minutes.
6

Set oven to 350 degrees.
7

Place the pie plate on a baking sheet.
8

Bake for about 1-1/4 hours or until firm to the touch (might take a little less or more time).
9

Turn the oven heat off and leave the door a little open.
10

Leave the pie in the oven with heat off until oven is cool.
11

Cool completely before slicing.