Ingredients for Lemon Ricotta Pie
- Unbaked 9 Inch Deep Dish Pie Pastry
- Ricotta Cheese
- 1 cup (240ml) heavy whipping cream
- 3 large eggs
- ½ cup + 2 tablespoons granulated sugar
- 2 tablespoons Marsala (optional)
- 1 tablespoon lemon zest
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons all-purpose flour
- Amaretti
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How to Make Lemon Ricotta Pie
- Preheat oven to 350°F (175°C). Prepare your favorite 9-inch pie crust and press it into a glass pie plate. Flute the edges and chill in the refrigerator while you prepare the filling.
- In a food processor, crush 1 cup of Amaretti biscuits until finely crumbled. Set aside.
- In a large bowl, combine 15 ounces (425g) of ricotta cheese, 1 cup (240ml) heavy whipping cream, 3 large eggs, ½ cup + 2 tablespoons granulated sugar, 2 tablespoons Marsala (optional), 1 tablespoon lemon zest, ½ teaspoon ground cinnamon, 1 teaspoon vanilla extract, ½ teaspoon almond extract, and 2 tablespoons all-purpose flour.
- Whisk until the mixture is smooth and creamy.
- Sprinkle the crushed Amaretti biscuits evenly over the chilled pie crust.
- Pour the ricotta filling over the Amaretti crust and spread evenly.
- Place the unbaked pie in the refrigerator for 20-25 minutes to allow the filling to set slightly.
- Place the pie plate on a baking sheet to catch any spills.
- Bake for 1 hour and 15 minutes, or until the filling is set and the crust is golden brown.
- Turn off the oven and leave the pie inside with the oven door slightly ajar for 1 hour to prevent cracking.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
64g
Fat
49g
Carbs
10g
