Ricotta Pie- Easter Pie

1. Preheat oven to 350 degrees.

2. Beat ricotta and eggs together.

3. Add vanilla and sugar, mix well.

4. Line a 13x9 inch pan with dough.

5. Pour batter over.

6. Cover with a lattice top with the remaining crust.

7. Bake 350 degrees, check after 1 hour, 1 inch in from side with a knife, if clean it is done.

8. If not check in increments of 5 minutes until the knife comes out clean.

9. You may need a bigger pan, it depends on how runny the ricotta is.

10. Let cool on a rack and then cut into 2 inch squares, it is very heavy, a little goes a long way.

11. Refrigerate leftovers immediately.

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Nutrient	Quantity
Total fats	42.7975 g
Protein	56.5225 g
Carbohydrates	3.7713 g
Energy	655.596 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.216 g
Water	344.8834 g
Aspartic acid	5.9805 g
Calcium, Ca	252.462 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.081 g
Lutein + zeaxanthin	2263.5 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.099 g
Fatty acids, total saturated 22:0	0.018 g
Niacin	0.3553 mg
Vitamin A, RAE	720 g
Fatty acids, total trans-polyenoic	0.054 g
Arginine	3.69 g
Riboflavin	2.0605 mg
Fatty acids, total trans-polyenoic 22:4	0.0585 g
Tocopherol, beta	0.045 mg
Fatty acids, total polyunsaturated 15:0	0.036 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.162 g
Fatty acids, total saturated 20:1	0.1215 g
Glutamic acid	7.5285 g
Sodium, Na	639.378 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9045 g
Total lipid (fat)	42.7975 g
Manganese, Mn	0.1357 mg
Proline	2.304 g
Fatty acids, total saturated 16:0	10.0397 g
Fatty acids, total polyunsaturated 16:1 t	0.0135 g
Fatty acids, total saturated 8:0	0.018 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	6.8895 g
Choline, total	1322.1 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.054 g
Fatty acids, total polyunsaturated 18:1 t	0.1035 g
Sugars, total	2.1963 g
Serine	4.3695 g
Fatty acids, total saturated 10:0	0.027 g
Fatty acids, total saturated 18:0	3.6495 g
Fatty acids, total saturated 20:4 undifferentiated	0.846 g
Vitamin B-6	0.7661 mg
Selenium, Se	138.15 g
Ash	4.7809 g
Vitamin D	369 IU
Fatty acids, total saturated 18:1 undifferentiated	15.3498 g
Pantothenic acid	6.9 mg
Phenylalanine	3.06 g
Copper, Cu	0.327 mg
Betaine	1.35 mg
Thiamin	0.1805 mg
Retinol	720 g
Methionine	1.71 g
Iron, Fe	7.88 mg
Carbohydrate, by difference	3.7713 g
Phosphorus, P	891.252 mg
Folate, total	211.5 g
Dihydrophylloquinone	0.45 g
Tocopherol, gamma	2.25 mg
Fatty acids, total saturated 4:0	0.018 g
Alanine	3.3075 g
Cholesterol	1674 mg
Valine	3.861 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1035 g
Fatty acids, total saturated 18:2 undifferentiated	6.9976 g
Glycine	1.944 g
Glucose (dextrose)	1.665 g
Fatty acids, total saturated 14:0	0.1485 g
Zinc, Zn	5.8096 mg
Isoleucine	3.0195 g
Tocopherol, delta	0.27 mg
Fatty acids, total polyunsaturated	8.5997 g
Fatty acids, total saturated 14:1	0.0315 g
Tocotrienol, gamma	0.045 mg
Fatty acids, total polyunsaturated 17:1	0.054 g
Leucine	4.887 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.054 g
Tocotrienol, alpha	0.27 mg
Vitamin A, IU	2430 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0315 g
Folate, DFE	211.5 g
Tryptophan	0.7515 g
Fatty acids, total polyunsaturated 16:1 c	0.891 g
Fatty acids, total polyunsaturated 18:1 c	15.246 g
Fatty acids, total saturated 20:0	0.0135 g
Tyrosine	2.2455 g
Vitamin B-12	4.005 g
Vitamin K (phylloquinone)	1.35 g
Fatty acids, total saturated	14.0674 g
Alcohol, ethyl	1.4448 g
Histidine	1.3905 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.054 g
Fatty acids, total monounsaturated	16.4614 g
Threonine	2.502 g
Folate, food	211.5 g
Fatty acids, total polyunsaturated 17:0	0.099 g
Vitamin D (D2 + D3)	9 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0045 g
Cryptoxanthin, beta	40.5 g
Vitamin D3 (cholecalciferol)	9 g
Vitamin E (alpha-tocopherol)	4.725 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.261 g
Fatty acids, total trans	0.171 g
Fatty acids, total trans-monoenoic	0.117 g
Magnesium, Mg	54.504 mg
Lysine	4.104 g
Potassium, K	627.216 mg
Cystine	1.224 g
Fluoride, F	4.95 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ricotta cheese	2 containers	0	0	0
Egg	9	643.5	3.24	42.795
confectioner ' sugar	1	0	0	0
vanilla	1 teaspoon	12.096	0.5313	0.0025
pie crust mix	1 box	0	0	0