Pinenut Torta

1 pie crust or puff pastry large enough to fit a 9″ fluted pan with removable bottom
2 cups ricotta cheese
1/2 cup half and half
2 eggs
1 egg yolk
1/3 cup sugar
grated zest of 1 lemon
grates zest of 1 orange
1/2 cup toasted pinenuts (place in 350 degree oven for 5 min. to toast)

Preheat oven to 375 degrees.

Press pie crust into fluted tart pan, coming up the sides, or use a traditional 9″ pie pan and flute the edges.

In medium bowl, whisk together all ingredients for filling. Pour into prepared pie shell. Place on a baking sheet. Bake at 375 for 30 min. or until golden and filling is set. Cool thoroughly. Remove bottom of pan. Sprinkle with powdered sugar and serve topped with a little zest of orange or lemon, if desired. Serves 8.

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