Description
A creamy and delicate Italian Ricotta Pie featuring a smooth ricotta filling flavored with vanilla and cinnamon, baked to a golden perfection in a flaky pie crust. This traditional dessert offers a subtle sweetness and a light 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
Crust
- 1 prepared pie crust (9-inch)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F. Place the pie crust into a 9-inch pie dish and crimp the edges to form a decorative border.
- Prepare Cornstarch Mixture: In a large bowl, combine half of the milk with the cornstarch, whisking vigorously until smooth and free of lumps to prevent any clumps in the filling.
- Combine Filling Ingredients: Add the remaining milk, ricotta cheese, eggs, vanilla extract, sugar, and cinnamon to the cornstarch mixture. Mix thoroughly until the batter is smooth and evenly blended.
- Fill Pie Shell: Pour the prepared ricotta filling mixture into the pie crust, spreading it evenly to ensure uniform cooking.
- Bake the Pie: Bake in the preheated oven for 55-65 minutes. The pie is done when the center still jiggles slightly but the edges are set and lightly golden.
- Cool and Refrigerate: Allow the pie to cool completely at room temperature, then refrigerate for at least 1 hour to set fully before slicing and serving.
Notes
- Ensure the cornstarch is fully dissolved to avoid lumps in the filling.
- Cooling and refrigeration help the filling set, making slicing easier.
- You can dust the pie with powdered sugar or cinnamon before serving for extra flavor.
- Use full-fat ricotta for the creamiest texture.
