Description
This classic Italian Ricotta Pie features a creamy, subtly sweet ricotta filling with hints of vanilla and cinnamon baked to perfection in a flaky pie crust. It’s a delightful dessert that combines rich Italian flavors with a smooth, custard-like texture, perfect for any occasion.
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 Crust
- 1 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the pie.
- Prepare the Pie Crust: Place the pie crust in a 9-inch pie dish and crimp the edges to form a decorative border, ensuring it is evenly spread in the dish.
- Mix Milk and Cornstarch: In a large bowl, combine half of the milk (about 5/8 cup) with the cornstarch. Whisk thoroughly until the mixture is smooth and free of lumps.
- Add Remaining Ingredients: To the cornstarch mixture, add the remaining milk, ricotta cheese, eggs, vanilla extract, granulated sugar, and cinnamon. Mix well until all ingredients are fully incorporated into a smooth batter.
- Pour Batter into Pie Shell: Carefully pour the ricotta filling into the prepared pie crust, spreading it evenly.
- Bake: Bake the pie in the preheated oven for 55 to 65 minutes. The pie is done when the center still slightly jiggles but is set around the edges.
- Cool and Refrigerate: Remove the pie from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 1 hour to set further before slicing and serving.
Notes
- Ensure the cornstarch is fully dissolved in milk to avoid lumps in the filling.
- Letting the pie chill enhances the texture and makes slicing easier.
- A pie crust can be homemade or store-bought for convenience.
- The center will remain slightly jiggly—this is normal and means the pie is perfectly baked.
- Serve chilled or at room temperature for best flavor.
