Cream Cheese and Ricotta Fruit Pie
|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|
|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.