ricotta pie

Name: ricotta pie
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 cup crushed almond or hazelnut biscotti; 3 tbsp unsalted butter, melted; 4 eggs; 16 oz Whole milk ricotta; 1/2 cup Sugar; 1 tbsp Honey; 1/4 tsp Salt; 1 tsp Finely grated lemon runs out candied lemon slices

milltree4 @cook_3633365

ricotta pie

milltree4 @cook_3633365

Saved

Ingredients

1 hour

8 servings

crust
1 1/2 cupcrushed almond or hazelnut biscotti
3 tbspunsalted butter, melted
Filling
4eggs
16 ozWhole milk ricotta
1/2 cupSugar
1 tbspHoney
1/4 tspSalt
1 tspFinely grated lemon runs out candied lemon slices

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Steps

1 hour

1

preheat oven to 325. Coat bottom and sides of a 9 inch pie plate with cooking spray.
2

In medium bowl, combine biscotti crumbs and butter. Pour into the bottom of a pure pan and down firmly. Bake 10 minutes Let cool.
3

To prepare filling, whisk eggs in large bowl. Add remaining ingredients and whisk until combined.
4

Pour filling into crust and bake 50 minutes, until a wooden pick in three center comes out clean. to with candied lemon slices.