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For the crust:

  • 1 egg
  • 3.5 oz powdered sugar
  • 4.5 oz cold butter, diced
  • 10.5 oz all-purpose flour
  • Zest of 1 lemon

(Optional for dough):

  • 10.5 oz digestive biscuits
  • 3 oz butter

For the filling:

  • 10.5 oz ricotta
  • 4 eggs
  • Juice of 2 lemons
  • 1 can condensed milk
  • 1/2 can evaporated milk
  • 1 tsp cornstarch
  • 2 tbsp powdered sugar
  • 14 oz strawberries


For the dough:

Mix 1 egg, 3.5 oz of powdered sugar, 4.5 oz of diced cold butter, 10.5 oz of all-purpose flour and the zest of 1 lemon using your hands, without kneading. Make a dough and put in an oiled baking pan, dock, and put in the fridge for 30 minutes.

Take the dough out of the fridge and bake at 360°F for 12 minutes.

You can also use 10.5 oz of digestive biscuits or any cookie that you like, put in a food processor with 3 oz of melted butter, grind, and cover an oiled baking pan with the mixture.

For the filling:

Put 10.5 oz of ricotta, 4 eggs, the juice of 2 lemons, 1 can of condensed milk, 1/2 can of evaporated milk, 1 teaspoon of cornstarch and 2 tablespoons of powdered sugar (optional) in a blender. Mix.

Put 14 oz of strawberries on the base and cover with the previous mixture. Bake at 340°F for 50 minutes. Keep an eye and wait until it starts browning. Optional powdered sugar for decoration.