Lemon Ricotta Cheese Pie
By Penny Rich
Inspired by Viv Olkin
Crust:
1 cup of Graham cracker crumbs
½ stick 4 tablespoons of butter, melted
Make crumbs by whizzing crackers in a food processor fitted with the metal blade. Place in a medium bowl. Add the melted butter and stir to wet all the crumbs. Place in a 9 inch greased pie pan and press down to form into the pan. Bake 350° for 5 minutes. Let cool
Filling:
3 eggs
1 pint of ricotta
3 tablespoons AP Flour
2 teaspoons lemon rind
½ teaspoon vanilla extract
1/3 cup sugar
¾ cup plain yogurt
Place eggs, ricotta, flour, lemon and vanilla in a blender; blend until smooth. Pour into a mixing bowl; add sugar and yogurt, mix. Pour into crust. Bake 325° for 35-45 minutes or until the center just jiggles slightly when the pan is moved. CHILL.
