Sun-dried Tomato/Pesto Pie

Club Recipes

By
@Greatchoices

This was prepared by Mary Ellen Taylor for our April, 2013, meeting.


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Rating:

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Serves:

10

Ingredients

1
rolled refrigerated pie crust (9 inch)
8 oz
cream cheese, softened
1/2 c
ricotta cheese
2
eggs
1/4 c
grated parmesan cheese
1/3 c
chopped sun-dried tomatoes
1 Tbsp
prepared pesto
1/4 c
sliced almonds

Directions Step-By-Step

1
Preheat oven to 350.
2
In a large bowl, combine cheese and ricotta cheese; blend well with an electric mixer on high speed. Add eggs one a a time; beat well. Stir in Parmesan cheese, sun-dried tomatoes, and pesto. Top with Almonds.
3
Pour into crust; bake 35-40 minutes; test for doneness. Cool to room temperature.

About this Recipe

Course/Dish: Vegetables