Description
This Italian Ricotta Pie is a creamy and luscious dessert that will delight your taste buds with its rich flavors. Made with a smooth ricotta cheese filling, this pie is a perfect combination of sweet and creamy, with a hint of cinnamon for that extra touch of warmth.
Ingredients
Units
Scale
Crust:
- 1 pre-made pie crust
Filling:
- 1 1/4 cups milk
- 2 tablespoons cornstarch
- 15 oz ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F. Place the pie crust in a 9-inch pie dish and crimp the edges.
- Prepare Filling: In a large bowl, mix half of the milk with cornstarch until well combined. Add the remaining milk, ricotta cheese, eggs, vanilla extract, sugar, and cinnamon. Whisk until smooth.
- Bake: Pour the batter into the prepared pie shell and bake for 55-65 minutes, or until the center of the pie has only a slight jiggle.
- Cool and Refrigerate: Allow the pie to cool completely, then refrigerate for at least 1 hour before slicing.
Notes
- For added flavor, you can sprinkle some grated lemon zest on top before serving.
- This pie is best served chilled, straight from the refrigerator.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 280
- Sugar: 16g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 105mg
