Description
A classic Italian Ricotta Pie featuring a creamy, smooth ricotta filling spiced with cinnamon and vanilla, baked in a flaky pie crust. This comforting dessert is perfect for any occasion, combining rich flavors with a light, tender texture.
Ingredients
Scale
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
Pie
- 1 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch pie dish by placing the pie crust inside, crimping the edges to create a decorative border.
- Mix Milk and Cornstarch: In a large mixing bowl, combine half of the milk with the cornstarch. Whisk this mixture thoroughly until it is completely smooth with no lumps.
- Add Remaining Ingredients: Add the remaining milk, ricotta cheese, eggs, vanilla extract, granulated sugar, and cinnamon to the bowl. Mix all ingredients together until the batter is uniform and well combined.
- Bake: Pour the prepared ricotta batter into the pie crust. Place it in the preheated oven and bake for 55 to 65 minutes, or until the center of the pie slightly jiggles when gently shaken, indicating it is just set.
- 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 1 hour to help it set fully before slicing and serving.
Notes
- Ensure the pie crust edges are well sealed to prevent leakage during baking.
- The slight jiggle in the pie’s center signals it is perfectly baked and will firm up as it cools.
- For a richer flavor, use whole milk or add a tablespoon of butter melted into the batter.
- Can be served chilled or at room temperature depending on preference.
- Ricotta cheese should be drained if watery to avoid a runny filling.
