Ricotta pie with crust

For the pasta frolla:

-1/2 cup sugar
-1/2 cup butter
-1 egg
-4 tablespoons milk
-1/4 teaspoon salt
-2 1/2 cups flour (you can also mix almond flour, 50% maximum ratio)

Ricotta Filling:

-500g - 1/2 pound of ricotta
-1/3 cup of sugar
-2 egg yolks
-1 lemon zested
-2 ripped pears in cubes
-1 teaspoon vanilla extract
-Pine nuts or almonds (optional)

For the pasta frolla:

1 - Combine sugar, butter, egg, milk and salt in a large bowl and mix well.

2 - Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty.

3 - Shape into a ball/disk, wrap in plastic and refrigerate for 30 minutes.

For the Ricotta Filling: 

1 - Place the ricotta in a large bowl stir in the sugar, lemon zest, then the eggs one at a time. Add the vanilla and the pears.

Baking in it:

1- Preheat the oven to 355F/180C;
2 - For making the base of your pie, roll the dough on the pie baking dish;
3 - Allow the dough to hang over the edge of the pan. Pour the ricotta filling into the crust base. you can also put almonds or pine nuts on the top of the ricotta if you would like;  

4 - Bake the pie for about 40 minutes, or until is golden brown.