"This is an Italian take on cheesecake, only so much richer. It was always served by my grandma at Christmas, and it's the perfect dessert to end a holiday meal!" — KMOMMYZ
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2 (16 ounce) containers
finely chopped red and green candied cherries
2 (9 inch)
unbaked pie crusts
whole candied cherries
confectioners' sugar for dusting
I halfed this recipe and served it at a Christmas party with friends. The ricotta made a very nice texture, with good flavor, but we did not care too much for the candied cherries. I think it would be just fine without them.
I made this for easter and instead of using cherries I used a can of crushed pineapple~What a fabulous pie!!! My husband has requested it for his birthday instead of cake!!! Top it with some whipped cream and strawberries...I think I'll do that next!!
This pie was nice for something different to make for the holidays. I followed the directions as they were except I omitted the candied cherries. It came out really well, my family really liked it. The lemon flavor was really a nice touch because without it the pie wouldn't have had much flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Holiday Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 182
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