Blueberry Ricotta Pie
By Sandra McGrath SandyJJ
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!
pineapple, crushed, drained
refrigerated pie crust
(20 ) blueberry pie filling
1Mix well with mixer adding the pineapple last.Place in a 10 inch pie plate lined with a store bought refrigerated pie crust.
2Bake 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.