2 Tablespoons Sicilian Nut Cream: Pistachio, Hazelnut, Espresso or Almond 2 ounces mascarpone cheese 2 ounces cream cheese 1/4 cup powdered sugar 16 ounces ricotta cheese 9' pie shell (graham cracker crumb, chocolate, or flaky crust)
Fold nut cream, ricotta, cream cheese & mascarpone cheese together with sugar in a large bowl.
Pour into pie shell and bake at 400 degrees for 30 minutes. Let cool. Refrigerate at least 1 hour. Optional: serve topped with whipped cream and unsalted nuts.
