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Cream Cheese and Ricotta Fruit Pie

Microwave.Lady's picture
For the filling
  Cream cheese 6 Ounce (2 Packages Of 3 Ounce Each)
  Ricotta cheese 2⁄3 Cup (10.67 tbs)
  Granulated sugar 3 Tablespoon
  Eggs 2
  Fresh lemon juice 1 Tablespoon
  9 inch graham cracker crust 1 (Prepared In Glass Pie Plate)
For the topping
  Sour cream 1⁄3 Cup (5.33 tbs)
  Granulated sugar 1 Tablespoon
  Sliced fresh strawberries/Peaches / grapes 1 Cup (16 tbs)

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.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2243 Calories from Fat 1285

% Daily Value*

Total Fat 145 g223.1%

Saturated Fat 74.3 g371.7%

Trans Fat 0 g

Cholesterol 733.6 mg244.5%

Sodium 1326.5 mg55.3%

Total Carbohydrates 185 g61.5%

Dietary Fiber 3.2 g12.6%

Sugars 124.9 g

Protein 52 g103.6%

Vitamin A 76.3% Vitamin C 12.6%

Calcium 64.5% Iron 50%

*Based on a 2000 Calorie diet

Cream Cheese And Ricotta Fruit Pie Recipe