Lemon Ricotta Pie

Total Time: 1 hr 55 mins Preparation Time: 40 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 unbaked 9-inch deep dish pie pastry (to fit a 9-inch deep-dish pie plate)
• 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

Recipe

• 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.