Italian Ricotta Cheese Pie

Recipe View 30 mins In a small mixing bowl, thoroughly combine the graham cracker crumbs, melted butter, and honey until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan, creating a compact and even crust. Refrigerate for 30 minutes to allow the crust to chill and set. (Time: 30 minutes)

Recipe View 15 mins Preheat your oven to 325 degrees F (165 degrees C). (Time: 15 minutes)

Recipe View 10 mins In a large bowl, using an electric mixer, combine the ricotta cheese and eggs, beating in one egg at a time until fully incorporated. Add the tablespoon of honey, vanilla extract, and flour. Beat until the mixture is smooth and creamy. Gently fold in the slivered lemon zest and almonds. (Time: 10 minutes)

Recipe View 5 mins Pour the ricotta mixture into the chilled graham cracker crust. Sprinkle the pumpkin seeds evenly over the top of the pie. (Time: 5 minutes)

Recipe View 1 hrs 30 mins Bake in the preheated oven for approximately 1 hour, or until the pie is just firm and lightly golden on top. Once baked, turn off the oven, slightly open the door, and leave the pie inside to cool gradually for 30 minutes. This helps prevent cracking. (Time: 1 hour 30 minutes)

Recipe View 2 hrs Remove the pie from the oven and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pie to fully set. (Time: 2+ hours)