Ricotta Mango-Blueberry Pie

Ricotta Mango-Blueberry Pie

prep time

minutes
cook time

minute
servings
8

Ingredients












Cooking Instructions

1

Heat oven to 350°F. Place butter in 9-inch pie pan; place in oven 3 to 5 minutes, until butter melts. Remove from oven and sprinkle with graham cracker crumbs, almonds, and 1/4 cup sugar. Mix well and press firmly on bottom and up sides of pie pan. Bake 5 minutes.


2

Meanwhile, in medium bowl, whisk together ricotta, 1/4 cup sugar, eggs and extract. Pour into crust and bake 40 to 45 minutes until puffed and set. Cool completely.


3

Combine remaining 1/2 cup sugar and cornstarch in medium saucepan. Add orange juice and bring to boil over medium heat, stirring constantly. Boil 1 minute. Add mango and cook 1 minute, stirring constantly. Remove from heat. Gently fold in blueberries. Spoon fruit over top of pie and spoon any remaining sauce over. Cool. Refrigerate and serve chilled.


Ingredients












Cooking Instructions

1

Heat oven to 350°F. Place butter in 9-inch pie pan; place in oven 3 to 5 minutes, until butter melts. Remove from oven and sprinkle with graham cracker crumbs, almonds, and 1/4 cup sugar. Mix well and press firmly on bottom and up sides of pie pan. Bake 5 minutes.


2

Meanwhile, in medium bowl, whisk together ricotta, 1/4 cup sugar, eggs and extract. Pour into crust and bake 40 to 45 minutes until puffed and set. Cool completely.


3

Combine remaining 1/2 cup sugar and cornstarch in medium saucepan. Add orange juice and bring to boil over medium heat, stirring constantly. Boil 1 minute. Add mango and cook 1 minute, stirring constantly. Remove from heat. Gently fold in blueberries. Spoon fruit over top of pie and spoon any remaining sauce over. Cool. Refrigerate and serve chilled.


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