Ingredients
3 lb. ricotta cheese
6 or 7 eggs
2 c. sugar
1½ c. heavy cream
2 tbsp. flour
2 tbsp. vanilla
1½ c. sweet chocolate chips
1 c. citron
1½ c. barley
Graham Cracker Crust
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
Directions
Soak barley for 30 minutes. Boil water and cook barley for 20 minutes. Drain well. Add flour to coat barley. Preheat oven to 400 degrees. Mix all ingredients well, folding the barley into the mixture last. Grease spring pan. Combine graham crackers, sugar and melted butter. Add graham cracker crust to the bottom of pan. Then, pour pie mixture into spring pan. Cook in 400 degree oven for 30 minutes. Lower oven temperature to 350 degrees and heat for 30 minutes. Then, lower oven temperature to 300 and heat for 15 minutes. Turn the oven off and let the pie stand in the over for 10 minutes. Take it out and let it cool in refrigerator overnight. Serve next day.
Estimated Cost: $30
Asheville Seasonal Sizzle | Get more recipes
Interactive Asheville |
|
. |
|
. |
|
. |
|
. |
|
