For the crust:
Pour a goodly amount of sliced almonds and dried coconut into a bowl. (If you’re not sure what a “goodly amount” is, start with half a cup of each and see if it looks like enough almonds and coconuts to cover the bottom of a pie pan.)
Remove the zest from one lemon and add it to the almonds and coconut. A zester is nice for this job, but if you don’t have one, use a knife or a carrot peeler.
Melt a couple of tablespoons of butter and stir it into the mix.
Press the almond-coconut mixture into the bottom of a pie pan.
For the filling:
Combine two cups of ricotta cheese, the juice from the lemon you just zested, 1/3 cup of honey, and two beaten eggs.
Pour the filling onto the almond-coconut crust and sprinkle it with a bit of nutmeg.
Bake the pie at 350. The pie is done when you can smell it and when the filling starts to look a little firmer. I don’t remember exactly how long it takes to cook, but if you put the pie in the oven before dinner, it’s usually done by the time you’re ready to eat dessert.
It’s best to let it cool for a bit before you slice it (it’s a bit runny when you first take it out of the oven), but you can eat it straight out of the oven if you like. It’s also good the next day, and it looks very festive with a bit of nice fruit.