Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

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

Lemon Ricotta Strawberry 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.

Nutrition Facts: Calories 167, Fat 10g (Saturated 6g, Trans 0),Cholesterol 28mg, Sodium 117mg, Carbs 16.8g (Fiber 4.7g, Sugars 6.2g),Protein 3.7g

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