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Ricotta Pie

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1 1/2 c Crushed graham crackers *

1/3 c Melted butter. *

1 lb Ricotta cheese

2 Eggs

1/2 c Ugar

1 tb Vanilla

*line or 10 inch pie pan. Beat above ingredients until smooth. Pour into cracker shell and bake at 350 degrees for 20 minutes. Remove from oven. Set oven to 450. Add: 2 tbsp. sugar to 1 pint sour cream and

spread (spoon it first; don’t dump!) over pie. Return to oven for 10 minutes. Topping: In saucepan combine 1 can black cherries cut in pieces; 1/2 cup sugar, and scant 3 tbsp. cornstarch. Cook and stir until thick and clear. Makes 8-10 portions. I asked her for the recipe once. She gave me the club cookbook she had helped edit. I copied it for you from that.

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