Preparation:
Preheat oven to 400~.
In small bowl, combine ricotta, Parmesan and eggs; set aside. While still frozen, remove 1 pie shell from tin. Lay out flat on baking sheet; cover with plastic wrap and refrigerate. Into remaining crust, spoon half the ricotta mixture. Layer with half the remaining ingredients; repeat. Top with reserved crust, crimping edges to seal. Cut a few slits in top crust. Bake 40 to 45 minutes, or until crust is golden. Cool at least 15 minutes. Serve warm or at room temperature. |
