RICOTTA SOUFFLE PIE

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This recipe combines ricotta and Parmesan cheese with Stouffers Spinach Souffle, to keep prep time minimal. It's all baked up in a flaky piecrust for deliciously light fare on a warm summer day.

Provided by Colbys Mom

Categories     Pie

Time 46m

Yield 6 serving(s)

Number Of Ingredients 9

1 (12 ounce) package stouffer frozen spinach souffle
1 (15 ounce) container ricotta cheese
1/2 cup freshly grated parmesan cheese
1/4 teaspoon fresh garlic, minced
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 frozen 9-inch deep dish pie shell
toasted breadcrumbs, for topping,if desired

Steps:

  • Arrange oven rack on lowest rack.
  • Place a cookie sheet on rack.
  • Heat oven to 425 degrees.
  • Start to prepare Stouffer's frozen spinach souffle according to package directions for the microwave except microwave only 5 minutes, until edges begin to puff and center is defrosted.
  • Combine souffle, ricotta, Parmesan, garlic, nutmeg, salt, and pepper in large bowl until well mixed.
  • Pour into pie shell, spreading top evenly with a rubber spatula.
  • Place pie on the cookie sheet and bake 32-24 minutes until crust is brown and filling is puffed (center may not puff, but that's okay).

Graciela Solis
graciela.solis@hotmail.com

I love that this pie can be made with gluten-free flour. It's a great dessert for people with celiac disease or gluten intolerance.


annie chintima
c.a@gmail.com

This pie is a great make-ahead dessert. It can be stored in the refrigerator for up to 3 days.


Agata Ziemba
a.ziemba86@gmail.com

I'm not sure what I did wrong, but my pie turned out flat and dense. I'm going to try again soon, but I'll be more careful this time.


Lil Jay
jlil72@yahoo.com

This pie is a great way to use up leftover ricotta cheese. It's also a great dessert to make for a crowd.


leonard shenuri
leonardshenuri@gmail.com

I've never made a souffle pie before, but this recipe was easy to follow and the results were amazing. The pie was light and airy, with a delicious ricotta filling.


Ailine Danila
ailinedanila@hotmail.com

This pie is a bit time-consuming to make, but it's worth the effort. It's a perfect dessert for a special occasion.


Cal Cone
cal.cone53@hotmail.fr

I'm not a big fan of ricotta cheese, but I loved this pie! The filling was light and fluffy, and the crust was perfectly flaky.


Ashley Reddy
ashley-reddy@yahoo.com

This ricotta souffle pie is so easy to make and it's always a crowd-pleaser. I love that I can use ingredients that I usually have on hand.


Linda Grier
l_g@gmail.com

I made this pie for a potluck and it was a huge hit! Everyone loved it.


Taito Ramana
r_t59@yahoo.com

This pie was a disappointment. The crust was soggy and the filling was bland. I won't be making this again.


Mr battery
m-battery25@gmail.com

The ricotta souffle pie was a bit more challenging to make than I expected, but the results were worth it! The pie was absolutely delicious, with a creamy, light filling and a crispy crust. I'll definitely be making this again.


Abosede Babatunde
babatunde_abosede84@yahoo.com

I've made this ricotta souffle pie several times now, and it always turns out perfectly. It's a great recipe for a special occasion or a simple weeknight dinner.


Sidhu Jutt
juttsidhu@aol.com

This ricotta souffle pie was a delightful surprise! The texture was light and fluffy, with a delicate sweetness from the ricotta cheese. The crust was perfectly golden brown and flaky. I served it with a dollop of whipped cream and fresh berries, and


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