Creamy, and not too sweet.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve cornstarch in 1/2 cup milk.

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  • 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

212.4 calories; 4.5 g protein; 27 g carbohydrates; 50.2 mg cholesterol; 153.4 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2003
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 a traditional dessert but don't want something as heavy as cheesecake. I will keep this in my "active file.". Thank you Linda C for terrific recipe. Read More
(36)

Most helpful critical review

Rating: 1 stars
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 more worthwhile dessert. Read More
(22)
27 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
06/16/2003
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 a traditional dessert but don't want something as heavy as cheesecake. I will keep this in my "active file.". Thank you Linda C for terrific recipe. Read More
(36)
Rating: 5 stars
06/16/2003
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 a traditional dessert but don't want something as heavy as cheesecake. I will keep this in my "active file.". Thank you Linda C for terrific recipe. Read More
(36)
Rating: 1 stars
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 more worthwhile dessert. Read More
(22)
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Rating: 3 stars
01/02/2008
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 -- especially the vanilla -- from the start). It cooked up well (that was not the problem) but nobody (including me) seemed to like it. In the future, I think I will stick with my "traditional" ricotta cheese pie -- which includes rice, spinach and a very generous sprinkling of Parmesan cheese. Sorry. Read More
(15)
Rating: 2 stars
08/29/2002
I added drained crushed pineapple. Many of my guests requested the recipe. Wonderful!!! Read More
(14)
Rating: 5 stars
05/08/2006
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 things to the recipe. I only had 1 cup of rictotta cheese so I used that instead of 1 1/2 cups and I also put the cinnamon into the blended recipe before baking. It turned out great. Read More
(11)
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Rating: 4 stars
02/17/2011
Make it the night before and keep it in the refridgerator. It has a smoother texture the next day. Read More
(9)
Rating: 4 stars
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 grainy texture of the ricotta. i might try this again with cottage cheese using less milk. the pie is better chilled. this is a good simple inexpensive recipe for any occassion. Read More
(9)
Rating: 4 stars
02/08/2010
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! Read More
(6)
Rating: 2 stars
02/28/2006
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. Read More
(5)