italian-ricotta-cheese-pie

Italian Ricotta Cheese Pie

5 Reviews Add a Pic
MARBALET
Recipe by  MARBALET

“An easy, cheesy, sweet Italian pie. Avanti!”

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Ingredients

Adjust Servings

Original recipe yields 1 pie

Directions

  1. In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
  4. Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
  5. Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.

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Reviews (5)

Rate This Recipe
DARLINGANGEL93
19

DARLINGANGEL93

so good i love old world italian style cheesecake and this is the ultimate

SHEILA SINGER
9

SHEILA SINGER

The filling of this pie was insipid even although I added extra honey and some lemon juice. I would never make it again

JACKIEV
9

JACKIEV

YUMMMMMMY

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 438 cal
  • 22%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 53.8 g
  • 17%
  • Protein
  • 18.9 g
  • 38%
  • Cholesterol
  • 152 mg
  • 51%
  • Sodium
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Italian Rice Pie I

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