Wisconsin Breakfast Cheese Pie

Marsha Gardner


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.


★★★★★ 1 vote

1 Hr 30 Min


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


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

How to Make Wisconsin Breakfast Cheese Pie


  • 1In a large mixing bowl, combine all the filling ingredients and blend well. Set aside.
  • 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.
  • 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.
  • 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.)
  • 5Bake for 1 1/2 hours. Cut into wedges and serve with fresh fruit sauce and bacon.
  • 6I have served this with stewed rhubarb, applesauce and a strawberry/raspberry sauce. It depends on the season and what I have on hand.

Printable Recipe Card

About Wisconsin Breakfast Cheese Pie

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

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