2 cups whole milk ricotta
1 6 ounce can frozen lemonade, thawed
2 large eggs
1/2 cup sugar
1/3 cup all purpose flour
1 6 ounce graham cracker crust
Bake and cool graham cracker crust before mixing filling. In a food processor or with an electric mixer, combine ricotta, frozen lemonade, eggs, sugar and flour. Process or blend two minutes. Pour into a prepared graham cracker pie crust and bake at 350F for 50 to 55 minutes or until center is set. Cool completely, then cover and chill at least 4 hours.
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