RICOTTA PIE"This is our traditional holiday pie at my mom's house, and the whole family loves it. We serve it year-round at Claire's, and it's delicious whether eaten while still warm or chilled. It needs only a sprinkle of confectioners' sugar on top."
1 pound ricotta cheese
2 eggs, lightly beaten
1/4 cup sugar
2 tablespoons unbleached flour
1 tablespoon freshly grated lemon zest
Juice of 1/2 lemon
1/4 teaspoon vanilla extract
3 tablespoons heavy (whipping) cream (or milk)
1 (9-inch) prebaked pie crust (store-bought is fine)
Preheat the oven to 375 degrees F.
In a bowl, combine the ricotta, eggs, sugar, flour, lemon zest, lemon juice, vanilla extract, and cream or milk. Beat well with a spoon. Pour the filling into the baked pie crust. Smooth the top with a rubber spatula.
Set the pie on a cookie sheet and bake on the center shelf of the oven for 40 to 45 minutes, until the center is just set and the pie is golden brown. Let stand for 15 minutes before serving.
Makes 1 (9-inch) pie
Source:
Claire's Corner Copia: 225 Homestyle Vegetarian Recipes from Claire's Family to Yours by Claire Criscuolo