Ricotta Cheese Pie

Ingredients

• 1 batch Pasta Frolla
• 907 g fresh ricotta cheese
• 4 large eggs (about 200 g)
• 120 ml heavy cream
• 1 vanilla bean
• 1 lemon (zest only)
• 200 g granulated sugar
• Pinch of sea salt

Instructions

1. Roll out the dough to about 2" thickness. Line a buttered and floured tart mold (or pie pan). Chill briefly.
2. In a bowl, mix ricotta, eggs, cream, sugar, salt, vanilla seeds, and lemon zest until smooth.
3. Pour mixture into the tart shell. Top with dough strips and brush with egg wash (optional).
4. Bake at 300°F until set and lightly golden (about 22 minutes in your original method; bake longer if your pan is deeper).
5. Cool, unmold, and slice. Serve chilled or gently warmed.

Tip: Drain ricotta well for a cleaner slice and a lighter texture.