sun-dried tomato/pesto pie
This was prepared by Mary Ellen Taylor for our April, 2013, meeting.
prep time
cook time
method
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yield
10 serving(s)
Ingredients
- 1 - rolled refrigerated pie crust (9 inch)
- 8 ounces cream cheese, softened
- 1/2 cup ricotta cheese
- 2 - eggs
- 1/4 cup grated parmesan cheese
- 1/3 cup chopped sun-dried tomatoes
- 1 tablespoon prepared pesto
- 1/4 cup sliced almonds
How To Make sun-dried tomato/pesto pie
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Step 1Preheat oven to 350.
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Step 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.
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Step 3Pour into crust; bake 35-40 minutes; test for doneness. Cool to room temperature.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Vegetables
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