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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  • 1
    rolled refrigerated pie crust (9 inch)
  • 8 oz
    cream cheese, softened
  • 1/2 c
    ricotta cheese
  • 2
  • 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


  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.

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About Sun-dried Tomato/Pesto Pie

Course/Dish: Vegetables

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