This week, I’m baking another of my favorites argentinian pies!
We’ll use the pastafrola pie crust but this time, we’ll filled it with ricotta cheese and honey. Delicious.
![](http://andreacomenta.com/wp-content/uploads/2015/06/IMG_7079-e1435364530381-1024x963.jpg)
You’ll need:
- 1 pastafrola pie crust
- 1 1/2 cups organic ricotta cheese (if you find the Organic Valley made from pasture-raised cows, better. The taste it’s pretty similar to argentinian ricotta cheese).
- 1/4 cup organic sugar
- 1 egg yolk
- about 1 tbsp honey
Put the yolk, the ricotta and the sugar into a medium bowl. Stir all the ingredients.
![IMG_7080](http://andreacomenta.com/wp-content/uploads/2015/06/IMG_7080-1024x1024.jpg)
Add the honey and stir.
![IMG_7081](http://andreacomenta.com/wp-content/uploads/2015/06/IMG_7081-1024x1024.jpg)
Grease and flour a pie or cake baking pan.
![IMG_7082](http://andreacomenta.com/wp-content/uploads/2015/06/IMG_7082-1024x1024.jpg)
Put the pastafrola crust in the pie/cake pan; the pie dough must be at room temperature to use it.
![IMG_7083](http://andreacomenta.com/wp-content/uploads/2015/06/IMG_7083-1024x1024.jpg)
Use the leftovers of the dough to garnish the pie.
![IMG_7084](http://andreacomenta.com/wp-content/uploads/2015/06/IMG_7084-1024x1024.jpg)
Bake the pie for 45 to 50 minutes at 350F.
![IMG_7086](http://andreacomenta.com/wp-content/uploads/2015/06/IMG_7086-1024x1024.jpg)
Let it rest at room temperature for about 30 minutes.
![IMG_7087](http://andreacomenta.com/wp-content/uploads/2015/06/IMG_7087-1024x1024.jpg)
Prepare some “cortado” (machiato) and imagine yourself in any Café Porteño (coffee shop from Buenos Aires).
![IMG_7088](http://andreacomenta.com/wp-content/uploads/2015/06/IMG_7088-1024x1024.jpg)
Enjoy!