- 1 16oz container ricotta
- 2/3 cup granulated sugar
- 3/4 cup Pistachio Cream Liqueur
- 3 eggs, separated
- 3/4 cup coarsely-chopped roasted, unsalted pistachios
- Butter for greasing the pan
Preheat the oven to 300°.
Lightly butter a 10″ spring form pan.
Combine the ricotta, sugar, pistachio cream, and 3 egg yolks. Mix until blended. Add the egg whites 1 at a time, mixing well after each addition.
Pour the ricotta mixture into the prepared pan and bake until light golden brown, about 45 minutes.
Serve warm, room temperature, or cold!
- Apple Pie
- Apple Sour Cream Streusel Pie
- Apricot and Pistachio Tart
- Banana Golden Raspberry Coconut Clafoutis
- Berry Custard Pie
- Blueberry Peach Pie
- Cherry Crumb Pie
- Cherry-Almond Clafoutis
- Chicken Pot Pie
- Chocolate Brandy Walnut Pie
- Coconut Custard Pie
- Egg Nog Pie
- Fig Tart
- Four Nut Cranberry Pie
- Fried Apple Pie
- Green Grape Clafoutis
- Impossible Beef and Vegetable Pie
- Leek and Pumpkin Tart
- Lemon Meringue Pie
- Lemonade Pie
- Malt Shoppe Pie
- Mincemeat Pie
- Nutella Pear Tart
- Pasties
- Pastina Pie
- Peach Pie
- Peach Pie with Cardamom
- Pear and Raisin Pie
- Pear Crostata
- Pear Pie with Ginger Cookie Crust
- Perfect Pumpkin Pie
- Pistachio Ricotta Tart
- Pork Pie
- Pork Pie
- Pumpkin Ricotta Pie
- Raspberry and Banana Tart
- Ricotta Cream Pear Tart
- Rustic Summer Squash Tart
- Savory Pumpkin Tart
- Shrimp and Andouille Pot Pie
- Silver Palate Sour Cream Apple Pie
- Strawberry Pie
- Tim’s Pineapple Pie
- Tomato Tart
- Tourte Milanese
- Uncle Rudy’s Easter Pie
- Walnut Pie