Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

By á-10847

A spring fresh strawberry lemon no-bake ricotta cheesecake pie with poppy seed shortbread crust.

Ingredients

• For the lemon poppy seed shortbread crust:
• Prep Time: 15 minutes Cook Time: 15 minutes Cool Time: 10 minutes Total Time: 40 minutes Servings: 6
• 1/2 cup butter, softened
• 1/4 cup powdered/confectioners sugar
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 1/4 teaspoon salt
• 1 cup all-purpose 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 strawberries, sliced

Details

Adapted from closetcooking.com

Preparation

Step 1

For the poppy seed shortbread crust:
1.Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.
2.Press the mixture unto a 9 inch pie/tart plate and bake in a preheated 400F oven until lightly golden brown, about 15 minutes before letting it cool.

For the lemon ricotta no bake cheesecake filling:
3.Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.

For the pie:
4.Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.