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Strawberry Ricotta Pie

Made With


  • 1 cup fresh strawberries, cleaned, hulled and quartered
  • 2 tablespoons Gran Marnier*
  • 1 1/2 cups Frigo® Ricotta Cheese
  • 1/2 cup plus 2 tablespoons raw sugar, divided
  • 2 tablespoons juice and 1 teaspoon zest of an orange
  • 2 teaspoons vanilla extract
  • 1 cup whipping cream, whipped stiff
  • Store-bought pre-made graham cracker crust

*You may substitute orange juice for a non-alcoholic version. 


Place the strawberries in a medium bowl and drizzle with the Gran Marnier. Then, set aside.

In the bowl of an electric mixer, combine the Frigo® Ricotta Cheese, 1/2 cup raw sugar, orange juice and zest and vanilla. Beat on high until smooth, 3–5 minutes.

Gently fold the whipped cream into the Frigo® Ricotta Cheese mixture. Then, spread the mixture into the graham crust, cover and freeze for at least 4 hours.

When you’re ready to serve the pie, drain the strawberries and place them atop the Frigo® Ricotta Cheese layer. Then, sprinkle with the remaining 2 tablespoons of raw sugar.

Cut and serve. Refrigerate leftovers.

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