Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

This strawberry pie is best enjoyed on the day that it is made. 

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

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

ingredients

FOR THE LEMON POPPY SEED SHORTBREAD CRUST:

• 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

directions

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/200C 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.

https://www.closetcooking.com/2014/04/lemon-ricotta-strawberry-pie-with-poppy.html