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RICOTTA CHEESE PIE

Our Aunt Mary Mancinelli has made a variation of this sweet lemony pie for decades, from a. recipe published in her Italian women's club book. Sweet Things. It is much like a cheesecake, only lighter. You can serve it with fresh or cooked berries on the side, if you like.

Italian Family Dining
by Edward & Eugenia Giobbi
Serves 8



Ingredients
• 4 large eggs
• 1 cup sugar
• 1 1/2 pounds ricotta
• 1 tablespoon lemon extract
• 1 teaspoon lemon zest
• 3/4 cup milk
• 1 tablespoon ground cinnamon


Directions
Heat the oven to 300'>F.

Break the eggs into a large bowl and blend with an electric mixer. Add the sugar and ricotta and beat until the mixture is smooth. Add the lemon extract and zest and stir well. Add the milk and stir well.

Pour the batter into a 9-inch glass pie plate. Sprinkle the cinnamon on top. Place the pie in the center of the oven. Bake for about 1 hour and 15 minutes, until the pie is set and the edges are golden.

Allow to cool to room temperature.

Note: The pie will collapse some as it cook, but the slow cooking ensures a steadier center. If the pie puffs up, it will really sink. when it cools.

 

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