- Preheat the oven to 180˚C (350˚F).
- Melt the butter by heating in a microwave oven for about 30 seconds. Combine the butter and cookie crumbs until smooth. Press evenly into a 23 cm (9") pie plate. Bake for 5 minutes. Remove from the oven and let cool for 30 minutes.
- While the pie crust is cooling, pour the gelatin powder and orange juice into a small bowl. In a large bowl, combine the ricotta, yogurt, sugar, and vanilla. Dissolve the gelatin powder and incorporate with the ricotta/yogurt mixture, stirring until smooth.
- Pour the ricotta/yogurt mixture into the pie crust. Refrigerate for one hour.
- Heat the jam in the microwave for 15 seconds and carefully glaze the pie filling. Decorate with fresh strawberries and mint leaves.
Tip Aide-gourmet
To dissolve the gelatin, simply place the bowl of gelatin powder and orange juice in a bowl filled with hot water.
Suggestion for accompaniment :Serve with coffee