• 7/8 cups flour
  • 3 egg yolks
  • 1/2 cups cornstarch
  • 7 tablespoons butter
  • 1 spoon of vanilla powder
  • 1 tablelspoon grated lemon peel
  • 3 egg yolks
  • 1 cup milk
  • 3 spoons of white flour
  • 3 spoons of sugar
  • 1 cup ricotta
  • 3 spoons of powdered sugar
  • 1/4 cup pine nuts

This pie doesn’t need any introduction, the pictures speak for themselves… it’s crunchy, creamy, delicate and savory all in one… Amazing.







Shortbread Procedure:

– Place all the ingredients in a food processor and mix them until the dough becomes compact. If necessary, add water.
– Gather the dough into a ball and roll it on a floured surface.
– Roll to the desired thickness using flour to keep it from sticking.
– Pierce the base with a fork. Once rolled out, transfer it carefully, helping yourself by rolling the dough around the rolling pin, to a 10 inches tart form. Set aside and prepare the custard.

Custard Procedure:

Beat the yolks vigorously in a bowl with the sugar until frothy. Pour mixture in a pan and add the flour while stirring. Place on stove little by little pour in the hot milk, careful to prevent lumping. Let the cream reach a boiling point and turn off the stove.

Roll out the dough to a 2 inch thickness and place in a cake pan. Bake in the oven at 350°F for 20 minutes.

Filling Procedure:

Mix well ricotta and powdered sugar until you get a velvety cream. Remove the dough from the oven. Lay down the ricotta filling and add a layer of custard above it, without leveling it, making sure not to mix the cream with the ricotta.

Sprinkle the top with the pine nut cream and bake entire pie in the oven at 350°F for additional 45 minutes.
Before serving, add sifted powdered sugar to the top.

Serve still warm!