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My review
Ricotta Cheese Pie I
Linda C.
"Creamy, and not too sweet."
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Ingredients
servings 212 calsOriginal recipe yields 8 servings (1 - 9 inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- Dissolve cornstarch in 1/2 cup milk.
- Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.
Nutrition Facts
Per Serving: 212 calories; 9.6 g fat; 27 g carbohydrates; 4.5 g protein; 50 mg cholesterol; 153 mg sodium. Full nutrition
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Reviews
Read all reviews 2023 Ratings
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Most helpful positive review
4/1/2002
THIS Ricotta pie was the perfect dessert after a roasted lamb dinner on Easter Sunday. The pie was light and airy. I used frozen strawberries as an optional topping. This is perfect if you love ...
Most helpful critical review
11/26/2002
First let me say we like Ricotta cheese, but this pie is best left unmade. I found it basicly sweet w/o much flavor. My husband did not like it either. Use your time and ingredients for a mo...
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4/1/2002
THIS Ricotta pie was the perfect dessert after a roasted lamb dinner on Easter Sunday. The pie was light and airy. I used frozen strawberries as an optional topping. This is perfect if you love ...
11/26/2002
First let me say we like Ricotta cheese, but this pie is best left unmade. I found it basicly sweet w/o much flavor. My husband did not like it either. Use your time and ingredients for a mo...
12/11/2001
I added drained crushed pineapple. Many of my guests requested the recipe. Wonderful!!!
1/2/2008
I made this pie to serve at my New Year's Eve gathering, and now I wish I hadn't (I probably should have "tested" it first. Especially since I was kind of "skeptical" of the ingredients -- espec...
5/8/2006
This was an awesome pie. My family raved about it and told me I had to make it for special occasions from now on (after I just decided to make it one night for no reason). I did, however, change...
2/16/2011
Make it the night before and keep it in the refridgerator. It has a smoother texture the next day.
12/27/2007
i added a tablespoon of orange marmelade and a little apricot preserves, salt, and a dash of lemon juice for a flavor boost, and the results were pretty good, although i'm not crazy about the gr...
2/8/2010
I work as a cook at a senior center. I made this recipe for them. They all loved it! It is like an old fashioned custard. Very easy and very good!
2/28/2006
I agree that this tasted like nothing. I used part-skim ricotta which was probably not a good choice, but I still won't be making this again.