2 store bought pie crusts (9 inch)
2 cups ricotta cheese
3 eggs
2/3 cups parmasean cheese grated
4 oz. prosciutta, diced
2 tablespoons fresh parsley
black pepper
Mix together all ingredients except pie crusts.
Pour mixture into 1 pie shell.
Top with remaining crust and cut slits for air to escape.
Bake at 400 f for 20 minutes then 350f for 25 to 30 minutes.
Let stand for 15 minutes and serve.
Kay’s note: a 10 ounce thawed package of spinach is a delightful addition to this pie. Just layer it on before putting on the top crust.