EASY ricotta pies

Originally posted 05/27/07

My mother sent me this recipe when I needed a quick dessert.

Little baby pies of DELICIOUSNESS
(because it didn't come with a name)

15oz Whole Milk Ricotta Cheese (Don't get anything but whole milk. It makes that much of a difference.)
4oz Philly Cream Cheese (I don't recommend anything that is not Philly's Original. Just do it right.)
Less than 2 TBS confectioner's sugar
6 pack of Keebler mini graham cracker pie crusts (you can probably make these, but they are so cheap, it would cost you more to buy the crackers needed)
1/2 bag of frozen berries (or fresh ones, sugared, if you have them)

Let the cream cheese come to room temp. (or at least soften a whooooole lot)
Fold the cream cheese and ricotta together (just stir them until they are well-blended. You can use a mixer, but it is a bit overkill for this.)
Stir in small bits of conf. sugar (about 1/2 tsp at a time) until sweetened to taste (should taste like a cannoli, not too sweet, but just a hint of sugar)
Fill pie crusts with cheese filling (duh)

Refrigerate pies until ready to serve (they'll keep for a few days, so this is a good done-in-advance dessert)

Defrost the berries in a bowl so the liquid from the berries is saved.
Spoon berries and juice over pies right before serving.

I recommend removing the pies from the tins. I hate the taste I get when the aluminum tin hits the fork. It hurts my teeth. It's probably just me being crazy, but they also look prettier when removed.