Cooking Time: 35 min
1 rolled refrigerated pie crust
1 (8-ounce) package cream cheese, softened
1/2 cup ricotta cheese
1/4 grated Parmesan cheese
1/3 cup sliced sun-dried tomatoes
1 tablespoon prepared pesto
1/4 cup sliced almonds
1. Preheat oven to 350 degrees F. Unroll pie crust and place in a 9-inch pie plate; flute edges.
2. In a large bowl, combine cream cheese and ricotta cheese; blend well with an electric mixer on high speed. Add eggs, one at a time, and beat well with the electric mixer after each addition. Stir in Parmesan cheese, sun-dried tomatoes, and pesto; pour into crust. Sprinkle with sliced almonds.
3. Bake 35 to 40 minutes or until a knife inserted in center comes out clean. Allow to cool to room temperature and cut into wedges to serve.