Sun-dried Tomato/Pesto Pie

Club Recipes


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


★★★★★ 1 vote



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

How to Make Sun-dried Tomato/Pesto Pie


  • 1Preheat oven to 350.
  • 2In 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.
  • 3Pour into crust; bake 35-40 minutes; test for doneness. Cool to room temperature.

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About Sun-dried Tomato/Pesto Pie

Course/Dish: Vegetables

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