Preheat oven to 375 degrees F (190 degrees C). On a lightly floured
surface, roll out one crust, and place in a 9 inch pie plate. Roll out
top crust, and cut into lattice strips; set aside.
In a large bowl, blend ricotta, eggs, sugar, and whiskey. Pour into
pie crust. Top with lattice strips in a woven pattern. Seal and crimp
Bake in preheated oven for 1 hour, or until crust is golden brown
and filling is set.
1 (32 ounce) container ricotta
6 tablespoons white sugar
1 (1.5 fluid ounce) jigger whiskey
1 pastry for a 9 inch double crust
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