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Ricotta Cheese Pie


3 cups water
1 tsp. salt
1/2 cup yellow cornmeal
1 lb ricotta
3 tablespoon Parmesan cheese
4 eggs
1 250 gram pkg. Philadelphia Cream Cheese
2 deep pie shells
dough for topping


Bring 3 cups of salted water to a boil, turn down heat and add cornmeal slowly. Keep stiring until it thickens. Let it cool a little then add cream cheese, ricotta, and Parmesan, mixing well. Finally, add beaten eggs. season with salt as needed. If filling is too thick, add milk to desired smoothness. Fill pie shells, apply toppings. Pierce topping five places with a fork.

Bake at 350 until golden brown.

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