Lemon Ricotta Pie

8 ingredients
6 steps

Ingredients

  • 1-9 prepared graham cracker pie crust, baked
  • 2 7 g pkg. unflavoured gelatin powder
  • 1/2 cup (50) boiling water
  • 1/2 cup (125) fresh lemon juice
  • 2 tsp. (10) lemon zest, grated
  • 1 tub (475 g) Tre Stelle Ricotta Cheese Extra Smooth
  • 1 cup (250) icing sugar
  • 2 cups (500) whipping cream, whipped

Directions

  1. 1
    In a small bowl add gelatin and boiling water; stir to dissolve.
  2. 2
    Add lemon juice and lemon zest; set aside.
  3. 3
    In a large bowl combine ricotta and icing sugar and beat until smooth.
  4. 4
    Fold in whipped cream and lemon-gelatin mixture.
  5. 5
    Spoon onto baked crust and refrigerate overnight or 2 hours before serving.
  6. 6
    Makes 1 9 pie

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