1 cup ricotta cheese
1 cup heavy cream
1 egg
1 teaspoon grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1 cup shredded mozzarella cheese
1/2 cup fresh basil leaves
2 tablespoons butter
In a mixing bowl, combine ricotta, cream, egg, 1 teaspoon of Parmesan cheese, onion powder, a cayenne pepper, oregano and mozzarella. Beat until creamy; pour into ricotta mixture. Stir in 2 tablespoons butter just until dough forms.
Bring a large pot of lightly salted water to a boil. Cook, stirring frequently, until al dente. (8 to 10 minutes) Meanwhile, preheat oven to 400 degrees F.; separate crusts from shells.
Bake 8-inch pie in preheated oven for 20 minutes. Lower oven temperature to 250 degrees F., parchment paper removed, and bake until done (8 to 11 minutes). Flip and bake another 5 to 7 minutes, until bottom of shallow cake is golden brown and spring when tapped. Meanwhile, preheat oven to 275 degrees F.
To Make Filling: In a large saucepan or over a double boiler, combine cream, egg, 1 teaspoon of Parmesan cheese, 1 sprinkle of onion powder and 1/2 teaspoon the