wisconsin breakfast cheese pie
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.
prep time
cook time
1 Hr 30 Min
method
---
yield
12 serving(s)
Ingredients
- FILLING
- 2 pounds ricotta cheese
- 2 large eggs
- 1/4 teaspoon kosher salt
- 1/4 teaspoon lemon juice, fresh
- 1/2 teaspoon lemon zest
- BATTER
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup butter, unsalted, melted
- 2 large egg
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
How To Make wisconsin breakfast cheese pie
-
Step 1In a large mixing bowl, combine all the filling ingredients and blend well. Set aside.
-
Step 2Preheat 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.
-
Step 3Spoon half of the batter into 2 greased 9-inch pie pans. Top with filling, spreading out with a spoon, but don't mix in.
-
Step 4Drop 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.)
-
Step 5Bake for 1 1/2 hours. Cut into wedges and serve with fresh fruit sauce and bacon.
-
Step 6I have served this with stewed rhubarb, applesauce and a strawberry/raspberry sauce. It depends on the season and what I have on hand.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes