italian ricotta cheese pie

Ingredients

• Servings: 1
• 1 cup graham cracker crumbs
• 2 tablespoons butter
• 1 cup honey
• 4 eggs
• 4 cups ricotta cheese
• 1 tablespoon honey
• 2 teaspoons vanilla extract
• 2 tablespoons whole wheat flour
• 2 teaspoons lemon zest, cut into thin slivers
• 2 tablespoons blanched slivered almonds
• 1 tablespoon shelled pumpkin seeds

Recipe

• 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.
• preheat oven to 325 degrees f (165 degrees c).
• 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.
• 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.
• remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.