This recipe for Ricotta Pie is definitely a departure from the usual pumpkin pie, but it’s still a nice treat for the holidays. This is an old Italian family recipe courtesy of Chef Anthony Cerrato, owner of Fiore’s Ristorante Toscana in Asheville, NC. (Asheville likes to think of itself as a bit of a Foodtopia thanks to its prosperous Farm-to-Table scene and nearly 250 independent restaurants in the area.) 
 
Ricotta Pie from Fiore’s Ristorante Toscana in Asheville, NC

photo courtesy of FoodtopianSociety.com

Pie Ingredients:
1½ c. barley3 lb. ricotta cheese

7 eggs

2 c. sugar

1½ c. heavy cream

2 tbsp. flour

2 tbsp. vanilla

1½ c. sweet chocolate chips

1 c. citron

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 a springform pan. Combine graham crackers, sugar and melted butter. Add graham cracker crust to the bottom of pan. Pour pie mixture into springform pan. Cook at 400 degree for 30 minutes. Lower oven temperature to 350 degrees and cook for 30 minutes. Then, lower oven temperature to 300 and cook for 15 minutes. Turn the oven off, and let the pie stand in the over for 10 minutes. Take pie out and let it cool in refrigerator overnight. Serve the next day.

Thank you, Chef Cerrato, for this yummy recipe!