• The night before place Wheat Berries, Water and Cinnamon Stick in a saucepan. Bring to a boil and then simmer for 10 minutes. Remove from heat, remove cinnamon stick and let cool overnight.
• The next day drain cooled grains and return to saucepan and add Milk, Sugar and Salt. Bring to a boil then reduce heat to simmer and gently cook for 15 minutes or until wheat berries crack and are tender. Remove from heat and let cool.
• Prepare 2 pie crusts or use good store bought dough. Place pie crust in pie pan and blind bake by covering with parchment paper and filling with raw rice or dried beans and baking in a 350℉ oven for 12-15 minutes or until crust is set and lightly golden. Set aside to cool. Use second dough for lattice strips for top of pie.

Egg Mixture

• In mixer place Egg Yolks (save whites to whip) and Sugar. Beat until eggs are light and batter is smooth - about 3 minutes at medium high speed.
• Meanwhile with a hand mixer or whisk whip egg whites until soft peaks are formed. Set aside.
• To egg/sugar mixture add Cornstarch and Hot Milk and beat until slightly thickened like custard. With mixer running on low add Whole Ricotta Cheese, Vanilla, Cinnamon, Lemon Zest, Lemon Juice, Olive Oil and Salt.
• When blended add the Cooled Grains and fold in. Then fold in the Whipped Egg Whites.

Bake

• Pour batter in prepared pie crust. With second dough cut into strips and make a lattice pattern on top.
• Bake in a 350℉ oven for 50-60 minutes or until filling is slightly firm to the touch. Let cool.
• Refrigerate until ready to serve. Dust with powdered sugar before serving.