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No Crust Easter Pie

  • on November 2, 2008
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Ingrients & Directions


PHILLY.INQUIRER
1 1/2 lb Ricotta
1 lb Cream cheese
6 Eggs
2 tb Vanilla
6 tb Flour
1 pt Sour cream

Cream the ricotta and cream cheese,add the eggs,beating them in one at
a time.Add the vanilla.Spoon in the flour and sour cream,mix well.”It’s
going to be loose,don’t worry”,says Nanny.So don’t worry.This works.Pour
the mix into a 10″ springform cake pan.Bake in a 325 deg oven for 1
hour,more or less,as in othe recipe…

From

Yields
8 Servings

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