Creamy ricotta cheese sweetened with sugar and honey is a snap filling in this classic pie. Crunchy biscotti crumbs are the perfect base for the crust.
In a medium bowl, combine biscotti crumbs and butter.
Spoon into the bottom of prepares springform pan or pie plate.
Press down firmly. Bake 10 minutes. Let cool.
Now it’s time to make the filling: whisk eggs in large bowl.
Add remaining ingredients, and whisk until well combined.
Pour filling into crust and bake 50 minutes, until a wooden pick inserted in the center of the pie comes out clean. Cool and top with candied lemon, fresh fruit, or a dollop of marmalade.