Ricotta Pie With Graham Cracker Crust

Break graham cracker squares into large pieces and place in blender jar. Cover and blend at LIQUEFY pulsing a few times about 3 seconds each time until finely chopped. Generally ricotta pies are not very sweet and contain only about half the sugar of a traditional cheesecake. In a bowl combine the graham cracker crumbs sugar and melted butter.

Ricotta Cheesecake Recipe No Calorie Sweetener Sugar Substitute Splenda Sweeteners

Mix in 14 cup 28g of confectioners sugar and 6 tablespoons 85g of melted butter.

Ricotta Pie With Graham Cracker Crust. Transfer the crumbs to a separate bowl and combine them with the melted butter. In a mixing bowl beat together the ricotta cheese sugar egg yolks and egg and the vanilla until smooth. TO PREPARE THE CRUST.

Preheat oven to 325 degrees F 165 degrees C. Prepare the pastry dough You can easily make the dough in a food processor or by hand. With a buttery graham cracker crust and a ricotta cheese filling this is basically a ricotta cheesecake.

Press into a pie plate and bake at 375F for 15 minutes. Add in heavy cream and beat on high until it thickens and stiff peaks form. The filling is perfectly sweet brightened up with some fresh lemo.

Our whole family enjoys it. Drain ricotta cheese While the pie crust chills drain your ricotta cheese. Wrap the outside of the pan with two layers of heavy aluminum foil.

For this size pie 9-inch you could use between a 14 and 12-cup of sugar depending on your tastes. Step 2 In a large bowl blend ricotta. To make the crust place 12 of the baked and cooled graham crackers in a food processor and pulse at 5-second intervals until fine crumbs form.

Press the crumbs into an even layer in the bottom of a 9-inch springform pan. Just mix everything in a bowl and press the mixture into a 9-inch pie plate. Press the crumbs evenly over the bottom of the spring form pan.

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