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Ingredients
- 1/4 c. Butter unsalted
- 3/4 c. Crumbs from amaretto cookies
- 1/2 c. Pine nuts
- 15 ounce Ricotta cheese
- 1/2 c. Sugar
- 1Â 1/2 c. Lowfat sour cream
- 2 Tbsp. Four
- 2 tsp Lemon peel
- 2 x Large eggs
Directions
- Berries, grapes, or possibly orange garnish.
- To make crust, place melted butter in 9 inch pie plate. Stir in cookie crumbs and pine nuts till well blended. Press firmly against bottom and sides of dish to create crust. Heat till set.
- To make filling, combine ricotte cheese, lowfat sour cream, sugar, flour, lemon peel, and Large eggs in 8 c. glass measure. Heat till center is very hot to the touch, stirring every two min. (Microwave is easy). Mix will be a little lumpy at this point but will cook into a smooth pie. Pour filling into crust, smoothing it proportionately on top. Place pie on top of microwave proof cereal bowl and microwave on medium for 8 to 14 min or possibly till almost set in center, rotating one quarter turn once or possibly twice. Let stand directly on counter for 30 min. Refrigeratefor 3 hrs or possibly overnight before serving.
- Garnish pie. To test to see if done, touch the top 1 inch from the center with your finger. When top adheres to your finger, cheese cake underneath should appear to be moist but set, not gooey. Sides should begin to pull away from dish.
- Note:
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