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Print this Recipe    Ricotta Pie

3lbs Whole Milk Ricotta
6 Eggs
1c - Sugar
1 tsp vanilla
1 tsp lemon extract
1 pound cake

Mix ricotta adding eggs one at a time, add remaining ingredients stir until smooth.

Cut pound cake in half. Crumble pound cake to cover bottom of 10" spring pan. Pour mixture over cake and crumble remaining pound cake on top covering entire top. Bake at 350 for 1 hr. Cake will be jiggly. Cool for 45 min, cover and refrigerate overnight. Do not take cake out of pan until ready to serve. This cake can be made a couple days ahead of time giving it time to set.

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