Description
Indulge in the creamy decadence of Italian Ricotta Pie, a delightful dessert that perfectly blends the richness of ricotta cheese with subtle hints of vanilla and cinnamon, all nestled in a flaky pie crust.
Ingredients
Units
Scale
Pie Crust:
- 1 1/4 cups milk
- 2 tablespoons cornstarch
Filling:
- 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.
- Mix Milk and Cornstarch: In a large bowl, combine half the milk with cornstarch. Whisk until smooth.
- Add Remaining Ingredients: Mix in the remaining milk, ricotta cheese, eggs, vanilla extract, sugar, and cinnamon until well combined.
- Bake: Pour the batter into the pie shell and bake for 55-65 minutes, until the center slightly jiggles.
- Cool and Refrigerate: Let the pie cool completely, then refrigerate for at least 1 hour before cutting into slices.
Notes
- For added flavor, consider topping slices with fresh berries or a dollop of whipped cream.
- This pie can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 115mg
