Pesto Ricotta Pie - cooking recipe

Ingredients

5 eggs
1/3 cup prepared pesto sauce
1/3 cup ricotta cheese
1 tablespoon finely diced sun-dried tomato
1/2 cup half-and-half
1 (9 inch) frozen pie crusts, thawed

Preparation

Preheat oven to 400. In a medium bowl, beat eggs until blended.
Add pesto, ricotta, sun-dried tomatoes, and half-and-half and blend well.
Pour into pie shell.
Bake 20-25 minutes, until pie is set. Let cool 10 minutes before cutting.