Wisconsin Breakfast Cheese Pie

Marsha Gardner

By
@mrdick1950

In 1980 while living in Western NY I took 5 teenagers to Green Lake, WI for Camp. We had this Cheese Pie in the dining hall twice while we were there. When I returned a couple of years later with a group on a mission trip I scoured local shops for a cookbook with the recipe. It has become a favorite of our brunch dishes.


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Comments:

Serves:

12

Cook:

1 Hr 30 Min

Ingredients

FILLING

2 lb
ricotta cheese
2 large
eggs
1/4 tsp
kosher salt
1/4 tsp
lemon juice, fresh
1/2 tsp
lemon zest

BATTER

1 c
all purpose flour
1/2 c
sugar
1 Tbsp
baking powder
1/4 tsp
kosher salt
1 c
butter, unsalted, melted
2 large
egg
1/4 c
milk
1 tsp
pure vanilla extract

Directions Step-By-Step

1
In a large mixing bowl, combine all the filling ingredients and blend well. Set aside.
2
Preheat oven to 300-degrees. In a large bowl combine the flour, sugar, baking powder, and salt; mix well. Add the melted butter, eggs, milk and vanilla and mix lightly but thoroughly by hand.
3
Spoon half of the batter into 2 greased 9-inch pie pans. Top with filling, spreading out with a spoon, but don't mix in.
4
Drop remaining batter on top of the filling by small spoonfuls, spreading out gently to cover filling as thoroughly as possible. (It will all come together during baking.)
5
Bake for 1 1/2 hours. Cut into wedges and serve with fresh fruit sauce and bacon.
6
I have served this with stewed rhubarb, applesauce and a strawberry/raspberry sauce. It depends on the season and what I have on hand.

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs
Dietary Needs: Vegetarian