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from the kitchen of Sharmagne Leland-St. John
1 dozen large eggs
32 ounces whole milk ricotta cheese
15 ounces low-fat ricotta cheese
6 ounces frozen concentrated orange juice
1 ¾ cups sugar
1 ounce pure vanilla extract
1 ounce Cointreau
Zest of large navel orange
Caster sugar for garnish
Pre-heat oven to 350° F.
In a large mixing bowl beat the eggs until well blended.
Add the sugar and whisk until dissolved.
Add the whole milk ricotta and whisk until blended.
Add the of low-fat ricotta and whisk until blended.
Whisk in the defrosted orange juice, vanilla extract, Cointreau and orange zest.
Taste and adjust flavour if it is not orangey enough.
Pour the filling into a 9 inch pie crust to just below the rim.
Bake for approximately 60 minutes.
The pie is done when you can stick a knife into the center of the pie and it comes out clean.
Immediately sprinkle a small amount of the caster sugar on top of the pie.