Strawberry Ricotta Pie

Strawberry Ricotta Pie

This strawberry pie created by Kevin at Closet Cooking has been one of the most popular recipes for California strawberries. The most surprising thing about this pie is that it takes very little time because it does not require baking, or chilling overnight.

It may take a few extra minutes to creatively place the sliced strawberries, but as you can see by the photo, it’s worth the extra effort.

Enjoy!

Strawberry Ricotta Pie
Prep time: 
Total time: 
Serves: 1 pie
 
Ingredients
  • For the lemon poppy seed shortbread crust
  • ½ cup butter, softened
  • ¼ cup powdered/confectioners sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds
  • ¼ teaspoon salt
  • 1 cup flour
  • For the lemon ricotta no bake cheesecake filling
  • 1 cup ricotta
  • 4 ounces cream cheese, softened
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • For the pie
  • 2 pounds California strawberries, sliced
Instructions
  1. For the crust
  2. Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.
  3. Press the mixture unto a pie/tart plate and bake in a preheated 400F oven until lightly golden brown, about 15 minutes before letting it cool.
  4. For the filling
  5. Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.
  6. For the pie
  7. Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.