Cream Cheese and Ricotta Fruit Pie Recipe
Summary
Ingredients
| 2 3 ounce packages cream cheese | ||
| Ricotta cheese | 2/3 Cup (16 tbs) (Filling:) | |
| Granulated Sugar | 3 Tablespoon (Filling:) | |
| Eggs | 2 (Filling:) | |
| Lemon juice | 1 Tablespoon (Filling:) | |
| 9 inch graham cracker crust prepared in glass pie plate | ||
| Sour cream | 1/3 Cup (16 tbs) (Topping:) | |
| Granulated Sugar | 1 Tablespoon (Topping:) | |
| 1 cup sliced fresh strawberries, peaches or grapes | ||
Directions
Place cream cheese in medium mixing bowl.
Microwave on Power 5 for 1 to 1 1/2 minutes, or until softened.
Add remaining filling ingredients.
Beat at medium speed of electric mixer until smooth.
Pour into prepared graham cracker crust.
Microwave on Power 5 for 10 to 14 minutes, or until edges of filling are firm and center is soft-set, rotating pie plate 3 times during cooking cycle.
Let stand on counter for 10 minutes.
In small mixing bowl, blend sour cream and sugar.
Spread on top of pie.
Refrigerate for 4 hours.
Top with fresh fruit before serving.
Microwave on Power 5 for 1 to 1 1/2 minutes, or until softened.
Add remaining filling ingredients.
Beat at medium speed of electric mixer until smooth.
Pour into prepared graham cracker crust.
Microwave on Power 5 for 10 to 14 minutes, or until edges of filling are firm and center is soft-set, rotating pie plate 3 times during cooking cycle.
Let stand on counter for 10 minutes.
In small mixing bowl, blend sour cream and sugar.
Spread on top of pie.
Refrigerate for 4 hours.
Top with fresh fruit before serving.
Chef
