Ricotta Pie
"This traditional Italian sweet is usually served on special holidays — Easter in particular. But it's so tasty, you won't want to relegate it to only special occasions. Nicely sweet, with a thin layer of graham cracker crumbs and ground almonds in the bottom of the pan standing in for crust, it's mostly cheesecake. Using ricotta instead of cream cheese keeps the texture a bit lighter, and makes this pie a delicious source of calcium and vitamin D...."
INGREDIENTS
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1) Preheat the oven to 350F. Rub a generous amount of soft butter on the inside of a 9" pie pan at least 1 1/2" deep; use a deep-dish pan, if you have one. If your pie pan isn't at least 1 1/2" deep, substitute a 9" square pan.2) To make the crust: P
•
1) Preheat the oven to 350F. Rub a generous amount of soft butter on the inside of a 9" pie pan at least 1 1/2" deep; use a deep-dish pan, if you have one. If your pie pan isn't at least 1 1/2" deep, substitute a 9" square pan.2) To make the crust: P
•
1) Preheat the oven to 350F. Rub a generous amount of soft butter on the inside of a 9" pie pan at least 1 1/2" deep; use a deep-dish pan, if you have one. If your pie pan isn't at least 1 1/2" deep, substitute a 9" square pan.2) To make the crust: P
•
1) Preheat the oven to 350F. Rub a generous amount of soft butter on the inside of a 9" pie pan at least 1 1/2" deep; use a deep-dish pan, if you have one. If your pie pan isn't at least 1 1/2" deep, substitute a 9" square pan.2) To make the crust: P
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