How to Make 10" Ricotta Pie With Almond Cookie Crust

by Susan Mulligan

A creamy, light ricotta cheesecake with a mild almond flavor. For this 10 inch pie, the ingredients were increased by 1/2.

Supplies

  • 3 pounds whole-milk ricotta.
  • 1-1 1/2 C sugar
  • 7 whole large eggs and 2 egg yolks
  • 3 tsp vanilla extract
  • 1/8 tsp almond extract
  • 2 cups of almond cookie crymbs
  • 3/4 C butter
  • 2 tbs sugar
  • Instructions

    Step 1

    Start with 2 cups of almond cookie crumbs.

    Step 2

    Add 2 Tbs sugar and 3/4C melted-cooled butter to the crumbs.

    Step 3

    Stir until incorporated.

    Step 4

    Spray 10 inch pie plate with Pam, pour the crumbs in and press to gently on the bottom and up the sides of the plate .

    Step 5

    Make sure the crumbs are evenly distributed, and bake for 10 minutes in a 350 degree oven.

    Step 6

    Place 3 lbs. of whole milk ricotta (drained) with 1 1/2 C of sugar into a mixing bowl. Beat on medium speed until mixture is smooth .

    Step 7

    Add 7 large eggs and 2 egg yolks, 1 at a time, beating thoroughly ( plus some ) after each one. This ensures a smooth , creamy , light texture.

    Step 8

    Add 3 tsps vanilla (1/8tsp almond extract opt), mix well, then pour mixture into cooled crust. Bake at 325 for 1 1/2 to 2 hrs, testing center every 10 minutes during the last half hour of baking .

    Step 9

    Test pie: the pie will still jiggle slightly in the middle , but will be done if a tester comes out wet but clean. Tip: a raw piece of spaghetti is the perfect tester!