Ricotta and Almond Pie

    Ricotta and Almond Pie


    10 people made this

    An easy, cheesy, sweet Italian pie. This pie has a sweet base using honey and a ricotta, rice and almond filling topped with pumpkin seeds.

    Serves: 8 

    • 1 cup (215g) sweet biscuit crumbs
    • 2 tablespoons butter
    • 1 cup (250g) honey
    • 4 eggs
    • 4 cups ricotta cheese
    • 1 tablespoon honey
    • 2 teaspoons vanilla essence
    • 2 tablespoons wholemeal flour
    • 2 teaspoons lemon peel, cut into very thin slices
    • 2 tablespoons slivered almonds
    • 1 tablespoon shelled pumpkin seeds

    Preparation:30min  ›  Cook:1hour30min  ›  Extra time:2hours chilling  ›  Ready in:4hours 

    1. In a small mixing bowl combine biscuit crumbs, butter and honey then mix well. Place in a 22cm springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
    2. Preheat oven to 163 degrees C.
    3. In a large electric mixing bowl combine ricotta and eggs (mix in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Mix until smooth. Fold in lemon peel and almonds. Pour mixture into chilled shell and scatter pumpkin seeds on top.
    4. Bake for 1 hour or until just firm and lightly coloured on top. Turn oven off; open door and leave pie inside to cool for 30 minutes.
    5. Remove pie from oven and refrigerate for 2 hours or overnight before serving.

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    Reviews (2)


    Good point! We've reviewed this recipe title to remove the rice, thanks! - 24 Sep 2012


    Where did the rice go? - 19 Sep 2012

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