9-inch pastry-lined pie plate

For filling
1 1/2 pounds ricotta cheese
4 eggs
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Topping
1/4 cup ground blanched toasted almonds

Force the ricotta through a sieve.

Beat the eggs, then add the sugar, vanilla, and almond extract, beating until slightly thickened.

Add to the cheese, beating until smooth.

Turn into the lined pie plate.

Bake in a preheated 375 degree oven 35 minutes or until filling is firm.

Cool on a cake rack.

Sprinkle top with the almonds.

Serves 8-10.

This recipe was taken from "The Southern Italian Cookbook" by Colette Black and illustrated by Janice Cowen. It was published by Crowell-Collier Press in 1963.... Photo: Mary Melfi.

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