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Raspberry Cheesecake Pie
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* preheat oven to 400 degrees 1 refrigerated pie crust | |
1 c. | ricotta cheese |
6 tbsp. | egg substitute |
1/4 c. | sugar |
1 tsp. | lemon zest |
2 c. | fresh raspberries |
1 tbsp. | melted currant jelly |
1 tbsp. | chopped pistachios |
Directions:
(if making crust, not buying pre-made)
- soften the pie crust according to package directions
- ease the crust into a 9" pie plate and line with nonstick foil
- fill with dried beans then bake until the edge is set (about 10 minutes)
- cool on a rack
* once the crust is done baking, reduce the heat to 350 degrees
- puree the ricotta in a food processor then add egg substitute, sugar, lemon zest, and almond extract
- spoon filling into crust and bake for 35-40 minutes
- allow to cool then top with fresh raspberries
- bruch melted currant jelly on top of the raspberries and sprinkle with pistachios
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