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



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


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.

About this Recipe

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