Italian Cream Pie with Strawberry Sauce

Instructions

To make the pie:

1. Preheat oven to 450°F (232°C) . Fit crust into an 8” (20.3 cm) or 9” (22.9 cm) springform pan, pressing crust up side of pan to top edge. Prick bottom and side of crust with fork.
2. Bake for 9–11 minutes or until lightly browned. Cool completely on a wire rack.
3. Pour ½ cup (118.3 mL) milk into a medium saucepan; sprinkle gelatin over milk and let stand 1 minute. Stir in remaining ½ cup (118.3 mL) milk and Splenda Sugar Blend. Cook over low heat, stirring until gelatin dissolves.
4. Transfer mixture to a blender. Add ricotta and vanilla extract and process until smooth. Transfer to a bowl and add whipped topping and yogurt, folding until thoroughly combined.
5. Pour filling into crust. Refrigerate until set, about 4 hours.
6. Release the ring from the springform pan; slice pie and serve with strawberry sauce.

To make the strawberry sauce:

1. In a saucepan, whisk together Splenda Sugar Blend and cornstarch.
2. Add strawberries and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute more, stirring constantly.
3. Remove from heat; stir in lemon juice. Transfer to a bowl, cover, and chill.