Ricotta pie recipe needed from post around Easter time.

I forgot who posted this but I made it and LOVED it. I have some ricotta chesse I need to use but can't find the print out of the recipe. If someone has it, can they please give it to me...it was sooooo good.

Thanks.

Tracey it was Lesley G that posted it ....if you pm her or she sees the post she will send it I am sure...It is a yummy pie! 

I'm so glad you loved it!  Here's the recipes:

This is the sweet pie:

1 lb part-skim ricotta
4 oz light cream cheese (half a package)
1/2 cup of granulated splenda
2 tsp cinnamon (add more if you want -- I didn't measure)
1 tsp vanilla (I didn't measure this either)
2 eggs (I've also made it without the eggs and it's good that way too)

Mix all ingredients with a hand mixer until smooth. Pour into a greased baking dish or pie plate. Bake at 350 for 25 minutes, or until the pie is firm. It's not an exact science. I sprinkled cocoa powder on mine after it was done.

I've also made a savory pie, which is so good that it's definitely going in my regular rotation! I bought a mini-muffin tin so I can make it in little bites.

1 lb part-skim ricotta
1 cup of 2% shredded cheese (any kind you want! I used mozzarella in one, and Italian blend in another)
4 to 8 oz of meat (I've used chicken Italian sausage for one, and lean deli ham in another)
2 eggs

Mix all ingredients with a big spoon, not the hand mixer. Pour into a greased baking dish or pie plate. Bake at 350 for 30 minutes. Enjoy!

THANK YOU, THANK YOU, THANK YOU. I loved it so much. I won't lose the recipe this time...lol.

You're welcome!  I'm glad you liked it!  Heather D. (who's also on this board) told me she made it and added lemon pudding for a lemon flavor.  I'm going to make a lemon one this weekend (although I think I'll probably use fresh lemons for it) and add some fresh raspberries or blueberries after it bakes.  Yum!

Ooh ... they both sound yummy!

Thanks for posting them!
Karen