INGREDIENTS

INSTRUCTIONS

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.  Note: Uploaded to Compuserve by Dr. Jim
Culveyhouse 73330,2525  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 2646
Calories From Fat: 1769
Total Fat: 203.4g
Cholesterol: 805.2mg
Sodium: 958.3mg
Potassium: 1585.1mg
Carbohydrates: 142.1g
Fiber: 2.5g
Sugar: 116.3g
Protein: 77.9g