The biggest modification: instead of using store-bought pie crust, I made it from scratch. I also reduced the amount of powdered sugar and substituted some regular sugar to try and reduce the chalky after taste.
1 cup of ricotta cheese
1 cup of mascarpone
1/2 cup of powdered sugar
up to 1/4 cup regular sugar
1 tsp vanilla extract
- Drain ricotta cheese. Put in processor until smooth.
- Add the mascarpone, the sugar and the vanilla to taste. Mix until smooth.
- Keep in the fridge.