The light sweetness of this fluffy cheese pie will surprise you! A cinnamon-dusted pie crust surrounds the light, creamy filling, making it a pie-cheesecake hybrid.
Instructions
1
Prepare the eggs
2
Preheat the oven to 350°F. Separate one egg. Pour the egg white into a small bowl and beat it lightly. Then, pour the egg yolk into a separate small bowl. Crack the second egg into the bowl with the yolk and whisk them together. Editor's Tip: Mix both the egg white and the egg yolk mixture with a fork or a whisk.
3
Prepare the pie crust
4
Lightly flour a work surface and unroll the sheet of pie pastry. Cut the pastry in half. Roll half the pastry into an 8-inch circle. Transfer the dough circle to a 7-inch pie plate; press it into the plate and then trim the pastry to be even with the edge of the dish. Brush the beaten egg white over the pastry, then sprinkle it with 1/2 teaspoon cinnamon. Editor's Tip: Save some of the beaten egg white to brush on the top crust after assembling the pie.
5
Make the filling
6
In a large bowl, mix together the ricotta cheese, cream cheese, confectioners' sugar, cornstarch, vanilla extract, salt and egg yolk mixture until smooth. Pour the mixture into the prepared pie shell.
7
Add the top crust
8
Roll out the other half of the pie pastry into a circle large enough to fit the top of the pie. Place it over the filling, then trim, tightly seal and flute the edge. Cut slits in the center of the pastry (to vent steam), then brush egg white over the surface. Sprinkle the remaining cinnamon over the top crust.
9
Bake and cool
10
Slide the pie into the preheated oven and bake it for 45 to 50 minutes, until a knife inserted into the center comes out clean. Move the pie to a wire cooling rack, and allow it to cool completely before slicing and serving.
