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Add a photoServings: 12
Ingredients
- 3 c. water
- 1 teaspoon salt
- 1/2 c. yellow cornmeal
- 1 lb ricotta
- 3 Tbsp. Parmesan cheese
- 4 Large eggs
- 1 250 gram pkg. Philadelphia Cream Cheese
- 2 deep pie shells
- dough for topping
Directions
- Bring 3 c. of salted water to a boil, turn down heat and add in cornmeal slowly. Keep stiring till it thickens. Let it cold a little then add in cream cheese, ricotta, and Parmesan, mixing well. Finally, add in beaten Large eggs. season with salt as needed. If filling is too thick, add in lowfat milk to desired smoothness. Fill pie shells, apply toppings. Pierce topping five places with a fork.
- Bake at 350 till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 12 servings | |
| Calories 358 | |
| Calories from Fat 205 | 57% |
| Total Fat 23.0g | 29% |
| Saturated Fat 10.94g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 509mg | 21% |
| Potassium 135mg | 4% |
| Total Carbs 28.15g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.03g | 1% |
| Protein 9.79g | 16% |
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