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Ricotta Pie

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Ingredients

Adjust Servings:
1 (3 lb) container ricotta cheese
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese
1/2 lb salami
1/2 lb ham
1/2 lb pepperoni (have deli person slice meat thick and then cut into chunks)
4 eggs, beaten
2 (9 inch) deep dish pie shells

Nutritional information

482.6
Calories
316 g
Calories From Fat
35.2 g
Total Fat
17.9 g
Saturated Fat
158.3 mg
Cholesterol
1091.7 mg
Sodium
12.2 g
Carbs
0.4 g
Dietary Fiber
1.7 g
Sugars
28.4 g
Protein
194 g
Serving Size

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Ricotta Pie

Features:
    Cuisine:

    My mother started making this pie as a way to use leftover cold cuts. It has kind of been evolving. Prosciutto also works well in this pie.

    • 100 min
    • Serves 16
    • Easy

    Ingredients

    Directions

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    Ricotta Pie,My mother started making this pie as a way to use leftover cold cuts. It has kind of been evolving. Prosciutto also works well in this pie.,These came out so beautiful. I’m going to an Italian dinner party tonight and I was looking for something different to take. I took the suggestion of adding spinach sauted w/garlic and olive oil to one pie just to make it different. I also used spicy Capicolla instead of the ham. I also put sliced tomatoes on top and sprinkled some parm. cheese on top the last 20 min. of baking. I can’t wait to try these tonight! Richard thanks for sharing.


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    Steps

    1
    Done

    Combine All Ingredients (except For Pastry Lined Pie Plates) in Large Bowl.

    2
    Done

    Pile Mixture Into Pie Plates.

    3
    Done

    Bake at 350f For About a Hour or Until Golden Brown and Set.

    Avatar Of Elora Bailey

    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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