Sandra McGrath Recipe

Blueberry Ricotta Pie

By Sandra McGrath SandyJJ

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Sandra's Story

This is a slight diversion from the traditional Ricotta Pie by adding a pie filling topping.You may want to add a little whipped topping before serving and it makes a great dessert!


1 lb
ricotta cheese
eggs, beaten
1 tsp
vanilla extract
1 c
pineapple, crushed, drained
1 c
1 pkg
refrigerated pie crust
1 can(s)
(20 ) blueberry pie filling
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Directions Step-By-Step

Mix well with mixer adding the pineapple last.Place in a 10 inch pie plate lined with a store bought refrigerated pie crust.
Bake at 325 degrees for one hours in a pre-heated oven.Cool and refrigerate, covered for about 2 hours.Before serving, top with the blueberry pie filling or flavor of your choice.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American