Ricotta Pie ( 2 recipes ) Recipe 2 is easiest
In a bowl, mix the ingredients for the crust.
1 1/2 cups flour
1 tsp baking powder
Mix the above with fingers until beaded.
In another bowl,
1/2 cup milk
1/2 cup vegetable oil
1/3 cup granulated sugar
1 tsp vanilla
and add to ingredients in first bowl. Mix and cover a fluted 1 1/2 inch pyrex pie dish to make the crust.Use fingers.
1 cup confectioners' sugar
2 egg whites
Beat on medium speed until mixed using a mixer or hand mixer
Empty the filling mixture
onto the crust in the pyrex pie dish.
Bake at 400 deg for 20 minutes , then 375 deg for 45 minutes.
Cool to room temperature.
2 cans whole strawberries, reserve the liquid Make white sauce with reserved liquid and corn starch. Add strawberries.
1 1/2 cups biscotti , crushed
3 tblsp unsalted butter , melted
16 oz whole milk ricotta cheese
1/2 cup sugar
1/4 tsp salt
1 teaspoon lemon zest
Candied lemon slices ( recipe follows)
( Cut one lemon in 1/2 vertically. Â Cut each half into
thin slices. Combine 1/2 cup sugar and 1/4 cup water in a skillet . Bring to a boil and add lemon slices. Simmer until lemons are
cooked and liquid is reuced, about ten minutes)
1. Preheat oven to 325 deg. Coat bottom and sides of a 9 inch pie platde with cooking
2. In medium bowl, combine biscotti crumbs and melted butter.Pour into the bottom of prepare pan and press down firmly.
minutes . Let cool
3. To prpare filling ,whisk eggs in large bowl. Add remaining ingredients and whisk until well combined.
filling into crust and bake 50 minutes, until a wooden pick inserted into the center comes out clean.Top with candied lemon slices