Ricotta Cheese Cannoli Pie

Creamy and good I also like to top
this pie with fresh strawberries.

Ingredients:
Crust:
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons cold butter, cut up
1 large egg yolk
2 tablespoons ice water
1 teaspoon vanilla extract

Ricotta Filling:
4 ounces cream cheese
1/3 cup sugar
1/8 teaspoon ground cinnamon
1 container (15 ounces) part-skim ricotta cheese
3 large egg whites

Directions:
Prepare Crust:
In food processor, combine flour, sugar, and salt; pulse to blend.
Add butter and pulse until mixture resembles coarse crumbs.
In cup, with fork, mix egg yolk, water, and vanilla.
Drizzle egg mixture over flour mixture;
pulse until dough begins to form small clumps that leave side of bowl. Shape into a ball.
Spray 9-inch glass pie plate with nonstick cooking spray.
Roll dough, between 2 sheets of floured waxed paper, into 12 inch round. Remove top sheet of paper and invert round over pie plate.
Remove second sheet of waxed paper.
Gently press dough against bottom and side of pie plate;
trim dough even with rim. Pinch dough to form 1/4-inch-high edge.
With floured fork, press dough to rim of plate all around.
Cover and refrigerate 30 minutes, until firm.
Preheat oven to 400 degrees F.
Line pie shell with foil, covering edge with foil;
fill with pie weights or dried beans.
Bake pie shell 20 minutes or until set but not browned.
Remove foil with weights. Reset oven control to 350 degrees F.
Bake 5 to 8 minutes longer or until lightly browned. Cool on wire rack.
Meanwhile, prepare Ricotta Filling:
In same processor, mix cream cheese, sugar, and cinnamon until blended. Add ricotta and egg whites; pulse just until mixed,
scraping side of processor once.
Pour filling into pie shell. Cover edge of crust with foil.
Bake pie 35 to 40 minutes or until set at edge but jiggly in center.
Cool on wire rack. Cover and refrigerate 4 hours or overnight.