Sandra McGrath Recipe

Blueberry Ricotta Pie

By Sandra McGrath SandyJJ


Rating:
Serves:
8-10
Prep Time:
Cook Time:
Method:
Bake
Comments:

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!

Ingredients

1 lb
ricotta cheese
4
eggs, beaten
1 tsp
vanilla extract
1 c
pineapple, crushed, drained
1 c
sugar
1 pkg
refrigerated pie crust
1 can(s)
(20 ) blueberry pie filling

Directions Step-By-Step

1
Mix well with mixer adding the pineapple last.Place in a 10 inch pie plate lined with a store bought refrigerated pie crust.
2
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

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1 Comment

user
Catie B CatieBBaker
Apr 1, 2015
With ricotta and pineapple in it, and blueberries on top, this sounds like an intriguing dessert! I pinched and hope to make this for Easter. My son loves blueberry!
I am not sure when you posted this, but I am glad I accidentally found it!

Have a good holiday,
Catie