Description
This classic Italian Ricotta Pie is a creamy, subtly sweet dessert featuring a smooth ricotta cheese filling enhanced with cinnamon and vanilla, baked to perfection in a flaky pie crust. It offers a comforting blend of textures and flavors, making it a perfect treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust
Filling
- 1 1/4 cups milk, divided
- 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 your oven to 350 degrees Fahrenheit. Prepare the 9-inch pie dish by placing the pie crust inside and crimping the edges to create a decorative border.
- Mix Milk and Cornstarch: In a large mixing bowl, combine half of the milk (about 5/8 cup) with the cornstarch. Whisk thoroughly until the mixture is smooth and free of lumps, which will help thicken the filling.
- Add Remaining Ingredients: Add the remaining milk, ricotta cheese, eggs, vanilla extract, granulated sugar, and cinnamon to the milk and cornstarch mixture. Mix until all ingredients are well blended into a smooth, creamy filling.
- Bake: Pour the ricotta filling evenly into the prepared pie crust. Place the pie on the middle rack of the oven and bake for 55 to 65 minutes. The pie is done when the center still jiggles slightly when shaken gently.
- Cool and Refrigerate: Remove the pie from the oven and allow it to cool completely at room temperature. After cooling, refrigerate the pie for at least one hour to set before slicing and serving.
Notes
- Ensure the milk and cornstarch mixture is smooth to avoid lumps in the filling.
- Do not overbake; the slight jiggle in the center means the pie will have a creamy texture once cooled.
- Refrigerate thoroughly before serving to help the pie set and enhance flavors.
- Use a high-quality ricotta cheese for best taste and texture.
- You can garnish with a dusting of powdered sugar or a sprinkle of cinnamon before serving.
