Also known as Canoli Pie

2 lb container of Ricotta (prefer whole milk)
1 cup confectionery sugar
2 teaspoon anise (start with 1 teaspoon then add more to suit personal taste)

Mix ricotta one minute, medium speed, add half the sugar and slowly mix until it is well incorporated, then add the other half a cup. Add anise.

Pour into a cooled pie crust and refrigerate for at least 2 hours.