Description
This classic Italian Ricotta Pie is a creamy, subtly sweet dessert perfect for any occasion. Featuring a smooth ricotta filling enhanced with vanilla and cinnamon, it bakes into a delicate, luscious pie with a tender crust. Easy to prepare and impressively delicious, it’s a traditional treat from Italian cuisine.
Ingredients
Scale
Pie
- 1 9-inch pie crust
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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a 9-inch pie dish by placing the pie crust in it and crimp the edges nicely to secure the crust.
- Mix Milk and Cornstarch: In a large bowl, pour half of the milk and add the cornstarch. Whisk thoroughly until the mixture is smooth without lumps to prevent any graininess in the filling.
- Add Remaining Ingredients: Add the remaining milk, ricotta cheese, eggs, vanilla extract, granulated sugar, and ground cinnamon to the cornstarch mixture. Whisk all ingredients together until fully combined for a creamy and uniform filling.
- Bake: Pour the prepared filling batter into the pie crust. Transfer to the preheated oven and bake for 55 to 65 minutes. The pie is done when the center still has a slight jiggle but is mostly set.
- Cool and Refrigerate: Once baked, allow the pie to cool completely at room temperature. After cooling, refrigerate the pie for at least one hour to help it set completely before serving. Slice and enjoy!
Notes
- For best results, use whole milk for creaminess.
- Make sure to whisk the cornstarch mixture well to avoid lumps.
- The slight jiggle in the center when baking indicates the perfect creamy texture once chilled.
- Refrigeration is essential to let the filling firm up, making slicing easier and maintaining the pie’s shape.
- You can dust the top with powdered sugar or a sprinkle of cinnamon before serving for extra flavor and presentation.
