Ricotta Pie


1-1/2 pounds ricotta cheese
1/2 cup toasted almonds, ground fine
1/2 cup confectioners' sugar
grated rind of 1 lemon
1 teaspoon vanilla extract
4 eggs
a 9-inch pastry crust


Combine ricotta, ground almonds, sugar, and lemon rind in a blender, and pulse to just mix. Add vanilla, then eggs, one at a time, pulsing briefly after each addition. Pour mixture into pastry. Cut tin foil to just cover filling, and place over pie. Bake for 5 minutes at 425 degrees F, then another 30 minutes at 325 degrees F. Pull foil off for last 5 minutes and cook until center is firm. Cool before cutting.


Makes 8 servings.

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