Blueberry Ricotta Pie
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|1 lb||ricotta cheese|
|1 tsp||vanilla extract|
|1 c||pineapple, crushed, drained|
|1 pkg||refrigerated pie crust|
|1 can(s)||(20 ) blueberry pie filling|
Harrisville, RI (pop. 6,500)
Member Since Oct 2012
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!
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.