1 (9 inch) unbaked pie crust
4 eggs
1 (10 ounce) package frozen puff pastry, thawed and drained
1 (4 ounce) package instant dairy-free ricotta cheese
Preheat oven to 375 degrees F (190 degrees C).
Combine eggs, pastry, and ricotta cheese in small bowl; thoroughly beat. Spread mixture on bottom of pastry shell. Layer bottom and sides of pastry shell with remaining 3 eggs. Spread remaining 3 eggs, ricotta cheese, and remaining 1 1/2 cup ricotta cheese on top, spreading evenly. Press wooden pick (or toothpicks) into pastry. Bake until golden, 7 to 10 minutes. Cool completely before serving. Store in refrigerator.