Ricotta Cheese Pie With Pine Nut Crust

CHEESE FILLING
15 oz Ricotta cheese 2 tb Four
1/2 c Sugar 2 ts Lemon peel
1 1/2 c Sour cream 2 Eggs

Berries, grapes, or orange garnish.

To make crust, place melted butter in 9 inch pie plate. Stir in cookie
crumbs and pine nuts until well blended. Press firmly against bottom and
sides of dish to form crust. Heat until set.

To make filling, combine ricotte cheese, sour cream, sugar, flour, lemon
peel, and eggs in 8 cup glass measure. Heat until center is very warm to
the touch, stirring every two minutes. (Microwave is easy). Mixture will be
a little lumpy at this point but will cook into a smooth pie. Pour filling
into crust, smoothing it evenly on top. Place pie on top of microwave proof
cereal bowl and microwave on medium for 8 to 14 minutes or until almost set
in center, rotating one quarter turn once or twice. Let stand directly on
counter for 30 minutes. Chill for 3 hours or 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.