The graham cracker crust on this heavenly pie is sweetened with honey. The filling is made with ricotta cheese, lots of eggs, and more honey. It 's studded with slivered lemon peel and almonds and topped with pumpkin seeds. Then this treat is baked, chill
INGREDIENTS (for 8 servings):
- 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
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.