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Ricotta Cheese Pie I

Rated as 4.04 out of 5 Stars

"Creamy, and not too sweet."
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Ingredients

servings 212
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  1. Dissolve cornstarch in 1/2 cup milk.
  2. Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
  3. 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 27 4.5 50 153 Full nutrition

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Reviews

Read all reviews 20
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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 ...

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...

I added drained crushed pineapple. Many of my guests requested the recipe. Wonderful!!!

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...

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...

Make it the night before and keep it in the refridgerator. It has a smoother texture the next day.

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...

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!

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.