Ricotta Pie
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham crackers/wafers
crushed |
*
|
| ⅓ | cup |
butter
melted |
|
| 1 | pound |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham crackers/wafers
crushed |
*
|
| 79 | ml |
butter
melted |
|
| 453.6 | g |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
vanilla extract
|
|
Directions
Combine the melted butter with the graham cracker crumbs and line a 10 inch pie pan.
Beat above ingredients until smooth.
Pour into cracker shell and bake at 350℉ (180℃) for 20 minutes.
Remove from oven. Set oven to 450.
Add: 2 tablespoon sugar to 1 pint sour cream and spread (spoon it first; don't dump!) over pie.
Return to oven for 10 minutes.
Topping: In saucepan combine 1 can black cherries cut in pieces; ½ cup sugar, and scant 3 tablespoon cornstarch. Cook and stir until thick and clear.
Makes 8 to 10 portions.
